Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, singaporean fish head curry. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really 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 recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Singaporean Fish Head Curry is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first 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:
- Prepare 1 Rohu fish head / Red Snapper fish head
- Take 4 tbsp oil
- Make ready 1/2 tsp cumin seeds
- Make ready 1/2 tsp fennel seeds
- Take 1/4 tsp fenugreek seeds
- Make ready 1/4 tsp mustard seeds
- Prepare 1/4 tsp asafoetida
- Take 3-4 slit green chilies
- Prepare 1 sprig curry leaves
- Prepare 1 tsp garlic, chopped
- Take 1-2 onions, chopped
- Take 1 tsp ginger-garlic paste
- Get 1/2 cup tomato puree
- Prepare 1 tsp tamarind paste mixed with 1 cup water
- Prepare to taste salt
- Make ready 1/2 tsp turmeric powder
- Make ready 1 tbsp red chilli powder
- Take 1 tbsp coriander-cumin powder
- Take 1/2 tsp garam masala powder
- Get 2 baby eggplants
- Take 1 Long eggplant
- Take 4-5 okra, cut into half
- Prepare 1 cup coconut milk
- Make ready 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. Recipe for Singapore Fish Head Curry. Love the curry fish head here!
Instructions to make Singaporean Fish Head Curry:
- 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.
- 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.
- Then add the onion and continue to fry till light brown. Add the ginger-garlic paste and fry well.
- Add the tomato paste and…………all the dry spices. Fry on a medium flame till the oil separates.
- 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.
- Now add the coconut milk and bring it to a boil.
- 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.
- Serve, garnished with coriander leaves.
It is tasty and goes well with rice. They have a variety of dishes which are all quite decent. The clay pot fish head curry is So good. We missed out, arrived too late and returned another night. Singapore Fish Head Curry is one of the most popular - Signature dishes in the Country.
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