Singaporean Fish Head Curry
Singaporean Fish Head Curry

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, singaporean fish head curry. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Wash the fish head or fish steaks and pat dry. Add the tomatoes, red chilli, green chilli, curry leaves. Curry Fish Head is, and will always be, a part of Singapore's identity.

Singaporean Fish Head Curry is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Singaporean Fish Head Curry is something that I have loved my entire life. They’re nice and they look wonderful.

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 can achieve that.

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

Fish head curry is immensely popular in Malaysia and Singapore. With South Indian origins, it uses a combination of various spices and ingredients to Look out for Malaysian or Singaporean made fish curry powder mixture. If you are located in any of these countries, fresh curry powder mixture can be. Fish head curry (Malay and Indonesian: kari kepala ikan or gulai kepala ikan) is a dish in Indonesian, Malaysian and Singaporean cuisines with mixed Indian and Chinese origins.

Instructions 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.

The head of a red snapper is stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. Fish head curry is a Singaporean specialty dish consisting of fish heads, coconut cream, tomatoes, and an array of seasonings such as curry leaves, garlic, chili, coriander, cumin, turmeric, pepper, and tamarind. Fish head curry was one of my father's favourite dish, so my mother learnt how to cook this curry at home as well. At that time, Muthu's Curry had (and still has) one of the best curry fish head in Singapore, so among my generation, Fish Head Curry became synonymous with Muthu's Curry. Fish head curry - download this royalty free Stock Photo in seconds.

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