Singaporean Fish Head Curry
Singaporean Fish Head Curry

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, singaporean fish head curry. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Add the tomatoes, red chilli, green chilli, curry leaves, salt and sugar. Simmer gently for about five to eight minutes or until the sauce is thickened to a desired consistency and the fish is cooked through. Singapore Fish Head Curry is one of the most popular - Signature dishes in the Country. Right up there, with the Chilli Crab and Fried Carrot Cake.

Singaporean Fish Head Curry is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Singaporean Fish Head Curry is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook singaporean fish head curry using 24 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Singaporean Fish Head Curry:
  1. Get 1 Rohu fish head / Red Snapper fish head
  2. Prepare 4 tbsp oil
  3. Make ready 1/2 tsp cumin seeds
  4. Get 1/2 tsp fennel seeds
  5. Get 1/4 tsp fenugreek seeds
  6. Get 1/4 tsp mustard seeds
  7. Prepare 1/4 tsp asafoetida
  8. Make ready 3-4 slit green chilies
  9. Prepare 1 sprig curry leaves
  10. Take 1 tsp garlic, chopped
  11. Take 1-2 onions, chopped
  12. Make ready 1 tsp ginger-garlic paste
  13. Make ready 1/2 cup tomato puree
  14. Prepare 1 tsp tamarind paste mixed with 1 cup water
  15. Get to taste salt
  16. Take 1/2 tsp turmeric powder
  17. Make ready 1 tbsp red chilli powder
  18. Get 1 tbsp coriander-cumin powder
  19. Make ready 1/2 tsp garam masala powder
  20. Prepare 2 baby eggplants
  21. Get 1 Long eggplant
  22. Get 4-5 okra, cut into half
  23. Make ready 1 cup coconut milk
  24. Get 1 tbsp coriander leaves to garnish

There are many versions of Fish Head Curry in Singapore. Now a national standard anywhere in Singapore, many of the leading Indian Restaurant on Race Course Road have their own special way of preparing Fish Head Curry. Curry Fish Head in Singapore is an iconic dish. In this dish, a fish head is marinated in spicy curry and served with assorted vegetables, mainly eggplant and ladyfinger.

Steps to make Singaporean Fish Head Curry:
  1. Marinate the fish head with a pinch of salt and turmeric powder for 10-15 minutes. Heat 2 tbsp. oil in a pan and fry them till golden in colour. Drain and keep aside.
  2. Heat remaining oil and temper with mustard seeds, fennel seeds, - fenugreek seeds and cumin seeds. Allow it to splutter. Add the curry leaves, garlic, asafoetida and green chilies. Saute for a few seconds.
  3. Then add the onion and continue to fry till light brown. Add the ginger-garlic paste and fry well.
  4. Add the tomato paste and…………all the dry spices. Fry on a medium flame till the oil separates.
  5. Add the tamarind water and bring it to a boil. Add the okra and eggplants and simmer, covered on a low flame till they are half done.
  6. Now add the coconut milk and bring it to a boil.
  7. Drop in the fried fish head. Cover and continue to simmer for a - further 2 minutes……….or till the oil starts to rise on the top.
  8. Serve, garnished with coriander leaves.

Curry Fish Head in Singapore is an iconic dish. In this dish, a fish head is marinated in spicy curry and served with assorted vegetables, mainly eggplant and ladyfinger. This dish is special because it denotes a fusion of two cuisines- Chinese and Indian. Here's a little back story on how that happened: There are two variations - Southern Indian, and Peranakan - of fish head curry in Singapore: the Southern Indian version is a richer concoction, with a distinct taste of coconut milk, while the Peranakans prepare their fish head curry with asam (tamarind juice), giving their curry a lighter, tangier flavour. Fish head curry is a soupy dish made by braising a fish head in a coconut milk soup base, flavoured with an aromatic curry spice paste, tamarind juices and seasonings.

So that is going to wrap it up with this exceptional food singaporean fish head curry recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!