Hello everybody, hope you are having an amazing day today. Today, I will show you a way 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.
Singaporean Fish Head Curry is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Singaporean Fish Head Curry is something which I have loved my entire life. They are fine and they look fantastic.
Fish head curry in Singapore is one of the absolute best things to eat when you visit. ►Subscribe to my channel for more videos. Wash the fish head or fish steaks and pat dry. Add the tomatoes, red chilli, green chilli, curry leaves.
To begin with this recipe, we have to first 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:
- Make ready 1 Rohu fish head / Red Snapper fish head
- Get 4 tbsp oil
- Prepare 1/2 tsp cumin seeds
- Take 1/2 tsp fennel seeds
- Get 1/4 tsp fenugreek seeds
- Get 1/4 tsp mustard seeds
- Get 1/4 tsp asafoetida
- Get 3-4 slit green chilies
- Make ready 1 sprig curry leaves
- Get 1 tsp garlic, chopped
- Get 1-2 onions, chopped
- Get 1 tsp ginger-garlic paste
- Take 1/2 cup tomato puree
- Prepare 1 tsp tamarind paste mixed with 1 cup water
- Take to taste salt
- Get 1/2 tsp turmeric powder
- Make ready 1 tbsp red chilli powder
- Make ready 1 tbsp coriander-cumin powder
- Take 1/2 tsp garam masala powder
- Make ready 2 baby eggplants
- Make ready 1 Long eggplant
- Get 4-5 okra, cut into half
- Prepare 1 cup coconut milk
- Make ready 1 tbsp coriander leaves to garnish
Unique to Singapore and Malaysia, Curry Fish head is an iconic dish. Fish head curry is a specialty of the city-state. (Asia Unplated with Diana Chan)Source: Asia Unplated with Diana Chan. Fish heads have a surprising amount of meat and flavour. Once you cook them, you'll never want to let them go to waste!
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.
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. This Southern Indian fish head curry recipe will have you sorted! So, you've scoured the island for good fish head curries and now you'll like to try your hand at preparing your own version. A truly Singaporean dish is fish-head curry; here are the best places on the island to enjoy this Southern Indian and Chinese inspired dish.
So that’s going to wrap this up for this special food singaporean fish head curry recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
