Singaporean fish head curry | How to make Singaporean fish head curry

By Vahitha Hasan  |  2nd Apr 2018  |  
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  • Singaporean fish head curry, How to make Singaporean fish head curry
Singaporean fish head curryby Vahitha Hasan
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

2

0

About Singaporean fish head curry Recipe

Singaporean restaurant style of preparing authentic fish head curry

Singaporean fish head curry

Ingredients to make Singaporean fish head curry

  • 3 cups tamarind pulp
  • 5 tbsp fish curry powder
  • 1 tsp turmeric powder
  • salt
  • 3 tomatoes
  • 5 green chillies
  • 1kg fish heads
  • 5 garlic cloves
  • 2 drumsticks (chopped into 2 inch pieces)
  • 3 shallots sliced
  • 1 sprig curry leaves
  • 1 tsp red chilly powder
  • 1 tsp fenugreek seeds
  • oil required

How to make Singaporean fish head curry

  1. Soak a small ball sized tamarind in warm water. Extract 3 cups tamarind juice from that. Discard the pulp
  2. To the juice, add fish curry powder, turmeric powder, salt, crushed tomatoes and green chillies.
  3. Heat an earthern pot and add oil.
  4. Add sliced shallots and curry leaves and fry till the onions turn golden brown
  5. Take red chilly powder in a small plate. Add half of hot oil along with shallots and curry leaves to the red chilly powder. Mix well and set aside
  6. To the remaining hot oil add fenugreek seeds and fry
  7. Now add the prepared mixture, drumsticks and garlic. Close the pan and allow it to boil for 10min
  8. Now add fish head and cook for remaining 15 min. Switch off and add red chilly mix.
  9. Mix and serve hot with rice

My Tip:

You can add ladies fingers instead of drumsticks

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