Portuguese Style Fish Head

Curry Fish Head Recipes | Buffalo Cookware Malaysia
  • 1 grouper fish head ~1kg (cut into chunks)
  • 150gm okra (cut into halves)
  • 2 tomatoes (cut into quarters)
  • 1 eggplant (cut into halves lengthwise and then cut into 1 inch pieces)
  • 2 tbsp butter
  • 1.5L oil
  • 2 tbsp curry powder
  • ½ tbsp sugar
  • 1 tsp salt
  • ½ tsp sesame oil
  • ½ cup evaporated milk
  • ½ cup coconut milk
  • ½ cup chicken broth
  • Pepper (to taste)
  • 1 tbsp rice wine
  • 1 tsp salt
  • Pepper (to taste)
  • 3 tbsp corn starch


  1. Wash and rinse fish head chunks. Pat dry with kitchen towel. Add rice wine, salt and pepper to fish head, mix well and set aside.
  2. Steam okra and brinjal until cooked. Set aside.
  3. In a 18cm Function Series Saucepan, combine all portuguese sauce seasoning, mix well and simmer briefly. Set aside.
  4. Lightly rub corn starch over the fish. In a wok, add 1.5L oil. Next, deep fry fish head until brown and crispy.
  5. Placed deep fried fish into inner pot. Pour cooked portuguese sauce and butter over fish head. Select “Fast Cook” function.
  6. In a serving dish, place cooked okra and brinjal. Scoop cooked fish head onto plate and serve.