The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Fish head curry (Gulai kepala ikan)


You'll need

1.5 kg fish head, preferably snapper 60 ml (¼ cup) vegetable oil ¼ tsp black mustard seeds 50 curry leaves (see note) ¼ tsp fenugreek seeds 1 stalk lemon grass, outer leaves removed, white part only, bruised 1 star anise 30 gm (¼ cup) Malaysian fish curry powder (see note) 2½ tbsp tamarind pulp, soaked in 2 cups of warm water 500 ml (2 cups) light coconut milk 5 small okra 2 Japanese eggplants, cut into wedges 1 vine-ripened tomato, cut into wedges   Spice paste 5 dried long red chillies, soaked in boiling water until soft, drained 2 fresh long red chillies, seeds removed and coarsely chopped 5 red shallots, thinly sliced 3 cloves garlic 2 cm piece turmeric, thinly sliced 2 cm piece galangal, coarsely chopped 5 cm piece ginger, coarsely chopped 1 stalk lemongrass, thinly sliced

Method

  • 01
  • Rinse fish head in cold water, season with 1 tsp of salt, stand for 20 minutes and wash off salt just before cooking.
  • 02
  • For spice paste, process ingredients in a food processor until smooth.
  • 03
  • Heat oil in a large wok or pan over medium-high heat and fry mustard seeds until they pop, add curry leaves and fenugreek seeds, stir for a few seconds, then add spice paste, lemongrass and star anise. Cook over low-medium heat, stirring frequently, for 3-5 minutes or until fragrant and oil separates. Add curry powder and stir for another 2 minutes. Strain tamarind mixture into pan, discarding solids, add coconut milk and bring to the boil, stirring continuously.
  • 04
  • Place fish head into sauce, reduce heat to low and gently simmer for 8-10 minutes or until fish is almost cooked. Add okra and eggplant, then simmer for another 3-5 minutes or until soft. Season to taste with white sugar and salt, add tomato and serve immediately with rice passed separately.
Note Use fresh not dried curry leaves. Dried leaves don't have the distinctive fragrance that is essential to the dish. Available from select green grocers and supermarkets. Fish curry powder is made with coriander, fennel, fenugreek and cumin seeds, black peppercorns, turmeric powder and roasted dried chillies. Alagappa's and Cap Burong Nuri are the best. Available from Asian food stores.

One of the most recognised Malaysian dishes, it's thought to have been created by a Southern Indian cook in the 50s in Singapore. Although many find the idea of eating fish heads confronting, the tender cheeks are quite irresistible and you'll adore the flavours of the curry leaves mingled with lemongrass. Fish fillet works well, too.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Ripe, rich, late-harvested pinot gris.

Featured in

Apr 2007

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×