How to Blends At Home Singaporean Fish Head Curry

How to Blends At Home Singaporean Fish Head Curry Delicious, fresh and tasty.

Singaporean Fish Head Curry. Add the curry paste and stir fry till fragrant and cooked. Add the onions and stir fry briefly for about one minute. Put in half of the coconut milk, bring to a boil, remember to keep stirring to avoid curdling.

Heat a drizzle of oil in a large heavy-based frying pan over high heat.

Let it boil and add salt and cleaned fish head. cook in the medium heat until the fish is cooked well.

Serve Fish Head Curry with rice immediately.

You can have Singaporean Fish Head Curry using 24 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Singaporean Fish Head Curry

1. You need 1 of Rohu fish head / Red Snapper fish head.

2. You need 4 tbsp of oil.

3. It’s 1/2 tsp of cumin seeds.

4. You need 1/2 tsp of fennel seeds.

5. You need 1/4 tsp of fenugreek seeds.

6. You need 1/4 tsp of mustard seeds.

7. Prepare 1/4 tsp of asafoetida.

8. Prepare 3-4 of slit green chilies.

9. You need 1 sprig of curry leaves.

10. It’s 1 tsp of garlic, chopped.

11. You need 1-2 of onions, chopped.

12. It’s 1 tsp of ginger-garlic paste.

13. Prepare 1/2 cup of tomato puree.

14. Prepare 1 tsp of tamarind paste mixed with 1 cup water.

15. Prepare to taste of salt.

16. You need 1/2 tsp of turmeric powder.

17. Prepare 1 tbsp of red chilli powder.

18. It’s 1 tbsp of coriander-cumin powder.

19. Prepare 1/2 tsp of garam masala powder.

20. It’s 2 of baby eggplants.

21. Prepare 1 of Long eggplant.

22. It’s 4-5 of okra, cut into half.

23. It’s 1 cup of coconut milk.

24. You need 1 tbsp of coriander leaves to garnish.

Recipe in the video is from Chef Kumar from Muthu's Curry (This Fish Head Curry is a traditional South Indian Curry Recipe).

Bring the mixture to boil, and then add in the cleaned fish head and a sprinkle of salt.

Cook the fish head on medium heat until the flesh is cooked well.

Add coconut milk and leave the dish to simmer for three minutes before serving.

Singaporean Fish Head Curry instructions

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..

Don't forget to check out our picks for best of Singapore's fish head curry!

How to cook Spicy Singaporean Fish Head Curry Spicy Singaporean Fish Head Curry Recipe - the spices from the curry enhance the natural flavour of the head without overpowering it, together with ladies finger, long beans and cabbage, it's a complete meal on its own.

Spicy Singaporean Fish Head Curry's addictive gravy is made using a variety of spices normally found in Malay and Indian curries. "Fish head curry is a dish in Singaporean and Malaysian cuisine with Indian and Chinese origins.

The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants.

It is usually served with either rice or bread, or as a shared dish.