Singaporean Fish Head Curry | How to make Singaporean Fish Head Curry

By Bethica Das  |  27th Mar 2018  |  
4 from 1 review Rate It!
  • Singaporean Fish Head Curry, How to make Singaporean Fish Head Curry
Singaporean Fish Head Curryby Bethica Das
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

2

1

About Singaporean Fish Head Curry Recipe

This is the Indian version of this popular fish curry, cooked in coconut milk, tamarind water and along with some veggies thrown in. It is best enjoyed with plain steamed rice.

Singaporean Fish Head Curry

Ingredients to make Singaporean Fish Head Curry

  • 1 Rohu fish head / Red Snapper fish head
  • 4 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. fennel seeds
  • 1/4 tsp. fenugreek seeds
  • 1/4 tsp. mustard seeds
  • 1/4 tsp. asafoetida
  • 3-4 slit green chilies
  • 1 sprig curry leaves
  • 1 tsp.; chopped garlic
  • 1-2 onions, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tamarind paste mixed with 1 cup water
  • 1/2 cup tomato puree
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tbsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 2 baby eggplants / 1 long eggplant, sliced lengthwise
  • 4-5 okra, cut in half
  • 1 cup coconut milk
  • 1 tbsp. chopped coriander leaves

How to make Singaporean Fish Head Curry

  1. 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.
  2. Heat remaining oil and temper with mustard seeds, fennel seeds, fenugreek seeds and cumin seeds. Allow it to splutter.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Reviews for Singaporean Fish Head Curry (1)

ume hany3 months ago

Look delicious
Reply
Bethica Das
3 months ago
Thank u