Name: Singaporean Fish Head Curry recipe by Bethica Das at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 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

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.

Ingredients Serving: 2

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

Instructions

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.

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