Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, singaporean fish head curry. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Singaporean Fish Head Curry is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Singaporean Fish Head Curry is something that I’ve loved my whole 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 get started with this recipe, we must 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
- Prepare 4 tbsp oil
- Get 1/2 tsp cumin seeds
- Prepare 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
- Take 1 sprig curry leaves
- Get 1 tsp garlic, chopped
- Prepare 1-2 onions, chopped
- Take 1 tsp ginger-garlic paste
- Prepare 1/2 cup tomato puree
- Take 1 tsp tamarind paste mixed with 1 cup water
- Get to taste salt
- Take 1/2 tsp turmeric powder
- Get 1 tbsp red chilli powder
- Get 1 tbsp coriander-cumin powder
- Take 1/2 tsp garam masala powder
- Get 2 baby eggplants
- Make ready 1 Long eggplant
- Make ready 4-5 okra, cut into half
- Get 1 cup coconut milk
- Get 1 tbsp coriander leaves to garnish
Recipe for Singapore Fish Head Curry. Curry Fish Head is, and will always be, a part of Singapore's identity. For one reason or another, Singaporeans just love to add curry to everything we eat. Unique to Singapore and Malaysia, Curry Fish head is an iconic dish.
Step by Step 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.
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! 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. This Southern Indian fish head curry recipe will have you sorted!
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