Singaporean Fish Head Curry
Singaporean Fish Head Curry

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, singaporean fish head curry. It is one of my favorites. This time, I will make it a 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 easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Singaporean Fish Head Curry is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have 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. Get 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. Make ready 1/4 tsp mustard seeds
  7. Take 1/4 tsp asafoetida
  8. Get 3-4 slit green chilies
  9. Prepare 1 sprig curry leaves
  10. Prepare 1 tsp garlic, chopped
  11. Prepare 1-2 onions, chopped
  12. Take 1 tsp ginger-garlic paste
  13. Make ready 1/2 cup tomato puree
  14. Get 1 tsp tamarind paste mixed with 1 cup water
  15. Take to taste salt
  16. Prepare 1/2 tsp turmeric powder
  17. Get 1 tbsp red chilli powder
  18. Take 1 tbsp coriander-cumin powder
  19. Make ready 1/2 tsp garam masala powder
  20. Take 2 baby eggplants
  21. Prepare 1 Long eggplant
  22. Take 4-5 okra, cut into half
  23. Take 1 cup coconut milk
  24. Take 1 tbsp coriander leaves to garnish

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 is how you cook it. Unique to Singapore and Malaysia, Curry Fish head is an iconic dish made from stewing a red snapper (angkoli) head in a fragrant pot of curry with assorted vegetables.

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.

Here is how you cook it. Unique to Singapore and Malaysia, Curry Fish head is an iconic dish made from stewing a red snapper (angkoli) head in a fragrant pot of curry with assorted vegetables. 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. This really is a wholesome meal in and of itself, as fresh cut vegetables like egg plant, lady fingers and tomatoes, are added and stewed with the fish head in the curry.

So that’s going to wrap it up for this exceptional food singaporean fish head curry recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!