Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, singaporean fish head curry. It is one of my favorites food recipes. This time, I will make it a 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 popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Singaporean Fish Head Curry is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook singaporean fish head curry using 24 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Singaporean Fish Head Curry:
- Take 1 Rohu fish head / Red Snapper fish head
- Take 4 tbsp oil
- Prepare 1/2 tsp cumin seeds
- Get 1/2 tsp fennel seeds
- Take 1/4 tsp fenugreek seeds
- Get 1/4 tsp mustard seeds
- Prepare 1/4 tsp asafoetida
- Prepare 3-4 slit green chilies
- Make ready 1 sprig curry leaves
- Get 1 tsp garlic, chopped
- Get 1-2 onions, chopped
- Make ready 1 tsp ginger-garlic paste
- Get 1/2 cup tomato puree
- Make ready 1 tsp tamarind paste mixed with 1 cup water
- Get to taste salt
- Get 1/2 tsp turmeric powder
- Take 1 tbsp red chilli powder
- Take 1 tbsp coriander-cumin powder
- Get 1/2 tsp garam masala powder
- Prepare 2 baby eggplants
- Take 1 Long eggplant
- Get 4-5 okra, cut into half
- Prepare 1 cup coconut milk
- Prepare 1 tbsp coriander leaves to garnish
Fish head curry is immensely popular in Malaysia and Singapore. With South Indian origins, it uses a combination of various spices and ingredients to create its well accepted delectable taste. Fish head curry is a Singaporean specialty dish consisting of fish heads, coconut cream, tomatoes, and an array of seasonings such as curry leaves, garlic, chili, coriander, cumin, turmeric, pepper, and tamarind. Fish head curry in Singapore is one of the absolute best things to eat when you visit.
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.
Ying and I landed in Singapore, and we quickly stopped at our hotel to drop off our main bigger bag, and then after that we headed straight to Little India to eat at The Banana Leaf Apolo. Fish head curry (Malay and Indonesian: kari kepala ikan or gulai kepala ikan) is a dish in Indonesian, Malaysian and Singaporean cuisines with mixed Indian and Chinese origins. Fish head curry was one of my father's favourite dish, so my mother learnt how to cook this curry at home as well. At that time, Muthu's Curry had (and still has) one of the best curry fish head in Singapore, so among my generation, Fish Head Curry became synonymous with Muthu's Curry. This is our authentic recipe for Malaysian/Singaporean Fish Head Curry.
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