Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, singaporean fish head curry. One of my favorites food recipes. For mine, I’m gonna 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 foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Singaporean Fish Head Curry is something that I’ve loved my entire life.
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 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:
- Prepare 1 Rohu fish head / Red Snapper fish head
- Make ready 4 tbsp oil
- Make ready 1/2 tsp cumin seeds
- Get 1/2 tsp fennel seeds
- Take 1/4 tsp fenugreek seeds
- Prepare 1/4 tsp mustard seeds
- Get 1/4 tsp asafoetida
- Prepare 3-4 slit green chilies
- Get 1 sprig curry leaves
- Prepare 1 tsp garlic, chopped
- Get 1-2 onions, chopped
- Take 1 tsp ginger-garlic paste
- Make ready 1/2 cup tomato puree
- Take 1 tsp tamarind paste mixed with 1 cup water
- Get to taste salt
- Get 1/2 tsp turmeric powder
- Get 1 tbsp red chilli powder
- Prepare 1 tbsp coriander-cumin powder
- Prepare 1/2 tsp garam masala powder
- Take 2 baby eggplants
- Get 1 Long eggplant
- Get 4-5 okra, cut into half
- Take 1 cup coconut milk
- Take 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!
Steps 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 is going to wrap this up with this exceptional food singaporean fish head curry recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
