Name: Singaporean Fish Head Curry recipe by Vahitha Hasan at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 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

Ingredients Serving: 2

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

Instructions

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

Similar Recipes