Singaporean Fish Head Curry
Singaporean Fish Head Curry

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, singaporean fish head curry. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Wash the fish head or fish steaks and pat dry. Add the tomatoes, red chilli, green chilli, curry leaves. This place features Singaporean style of Curry Fish Head. The curry of the Curry Fish Head is prepared without using tamarind.

Singaporean Fish Head Curry is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Singaporean Fish Head Curry is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook singaporean fish head curry using 24 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Singaporean Fish Head Curry:
  1. Take Rohu fish head / Red Snapper fish head
  2. Take oil
  3. Get cumin seeds
  4. Make ready fennel seeds
  5. Prepare fenugreek seeds
  6. Get mustard seeds
  7. Get asafoetida
  8. Take slit green chilies
  9. Prepare curry leaves
  10. Get garlic, chopped
  11. Get onions, chopped
  12. Make ready ginger-garlic paste
  13. Take tomato puree
  14. Get tamarind paste mixed with 1 cup water
  15. Make ready salt
  16. Get turmeric powder
  17. Take red chilli powder
  18. Make ready coriander-cumin powder
  19. Make ready garam masala powder
  20. Get baby eggplants
  21. Make ready Long eggplant
  22. Prepare okra, cut into half
  23. Prepare coconut milk
  24. Get coriander leaves to garnish

There are many versions of Fish Head Curry in Singapore. Now a national standard anywhere in Singapore, many of the leading Indian Restaurant on Race Course Road have their own special way of preparing Fish Head Curry. Recipe for Singapore Fish Head Curry. Fish head curry is a specialty of the city-state. (Asia Unplated with Diana Chan)Source: Asia Unplated with Diana Chan.

Steps 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. Add the curry leaves, garlic, asafoetida and green chilies. Saute for a few seconds.
  3. 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.
  5. 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.
  6. Now add the coconut milk and bring it to a boil.
  7. 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.
  8. Serve, garnished with coriander leaves.

Recipe for Singapore Fish Head Curry. Fish head curry is a specialty of the city-state. (Asia Unplated with Diana Chan)Source: Asia Unplated with Diana Chan. Fish heads have a surprising amount of meat and flavour. Once you cook them, you'll never want to let them go to waste! Singapore Fish Head Curry is one of the most popular - Signature dishes in the Country.

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