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

By Vahitha Hasan  |  2nd Apr 2018  |  
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Singaporean Fish Head Curryby Vahitha Hasan
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    2

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

How to make Singaporean Fish Head Curry

  1. SOAK A SMALL BALL OF TAMARINRIN WARM WATER. EXTRACT 3 CUPS OF TAMARIND PULP FROM THAT
  2. ADD 5 TBSP OF FISH CURRY MASALA. DISSOLVE IT WELL USING HANDS
  3. ADD 1 TSP OF TURMERIC POWDER. DISSOLVE IT
  4. CRUSH 3 TOMATOES IN THE PULP
  5. ADD 5 GREEN CHILLY AND ENOUGH SALT TO THE PREPARED MIXTURE
  6. HEAT AN EARTHERN POT AND ADD 2 TBSP OF SESAME OIL
  7. ADD 3 SLICED SHALLOTS AND 1 SPRIG CURRY LEAVES
  8. SAUTE TILL THE ONIONS TURNED GOLDEN BROWN AND CRISPY
  9. TAKE 1 TSP RED CHILLY POWDER IN A PLATE. ADD HALF OF HOT OIL (ALONG WITH ONION AND CURRY LEAVES) TO THE RED CHILLY POWDER. MIX AND SET ASIDE
  10. ADD 1 TSP OF FENUGREEK SEEDS
  11. NOW POUR THE PREPARED MIXTURE AND MIX WELL
  12. ADD 5 GARLIC CLOVES AND 2 DRUMSTICKS (CHOPPED INTO 2 INCH PIECES). CLOSE THE PAN AND ALLOW IT TO BOIL FOR 10 MIN
  13. WHEN IT COMES TO ROLL BOIL, ADD CLEANED FISH HEADS.
  14. COOK FOR ANOTHER 10 MIN. SWITCH OFF AND ADD RED CHILLY MIX. MIX AND SERVE HOT WITH RICE

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