Singaporean Fish Head Curry
Singaporean Fish Head Curry

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, singaporean fish head curry. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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

To get started with this particular recipe, we must prepare a few ingredients. 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. Prepare 1 Rohu fish head / Red Snapper fish head
  2. Prepare 4 tbsp oil
  3. Prepare 1/2 tsp cumin seeds
  4. Get 1/2 tsp fennel seeds
  5. Prepare 1/4 tsp fenugreek seeds
  6. Get 1/4 tsp mustard seeds
  7. Prepare 1/4 tsp asafoetida
  8. Make ready 3-4 slit green chilies
  9. Make ready 1 sprig curry leaves
  10. Take 1 tsp garlic, chopped
  11. Make ready 1-2 onions, chopped
  12. Prepare 1 tsp ginger-garlic paste
  13. Take 1/2 cup tomato puree
  14. Prepare 1 tsp tamarind paste mixed with 1 cup water
  15. Get to taste salt
  16. Make ready 1/2 tsp turmeric powder
  17. Prepare 1 tbsp red chilli powder
  18. Get 1 tbsp coriander-cumin powder
  19. Take 1/2 tsp garam masala powder
  20. Make ready 2 baby eggplants
  21. Prepare 1 Long eggplant
  22. Get 4-5 okra, cut into half
  23. Make ready 1 cup coconut milk
  24. Make ready 1 tbsp coriander leaves to garnish
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.

So that is going to wrap this up with this special food singaporean fish head curry recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!