Fish Head Curry Sauce

Nikita's sauce is inspired by Malaysian fish head curry, where the head and bones of a white fish do most of the flavour work and the fillet sits on top as the showpiece. Heads and frames are loaded with collagen and trapped flavour, so simmering them with aromatics gives a sauce far richer than fillet alone could deliver. At home, ask the fishmonger for the head and frame when buying a whole halibut, cod or sea bass; many will give them away. Roast the bones briefly to deepen colour, sweat your aromatics, then add water and the bones. Simmer gently, never boil, and strain hard. The result is a stock you can build a curry, soup or rice dish on.