Recipe: Tasty Singaporean Fish Head Curry

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Singaporean Fish Head Curry. Wash the fish head or fish steaks and pat dry. Add the tomatoes, red chilli, green chilli, curry leaves. Fish head curry in Singapore is one of the absolute best things to eat when you visit. â–ºSubscribe to my channel for more videos.

Singaporean Fish Head Curry Fish heads have a surprising amount of meat and flavour. Once you cook them, you'll never want to let them go to waste! Fish head curry is immensely popular in Malaysia and Singapore. You can cook Singaporean Fish Head Curry using 24 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Singaporean Fish Head Curry

  1. It's 1 of Rohu fish head / Red Snapper fish head.
  2. You need 4 tbsp of oil.
  3. Prepare 1/2 tsp of cumin seeds.
  4. It's 1/2 tsp of fennel seeds.
  5. Prepare 1/4 tsp of fenugreek seeds.
  6. You need 1/4 tsp of mustard seeds.
  7. You need 1/4 tsp of asafoetida.
  8. It's 3-4 of slit green chilies.
  9. Prepare 1 sprig of curry leaves.
  10. It's 1 tsp of garlic, chopped.
  11. You need 1-2 of onions, chopped.
  12. Prepare 1 tsp of ginger-garlic paste.
  13. You need 1/2 cup of tomato puree.
  14. It's 1 tsp of tamarind paste mixed with 1 cup water.
  15. Prepare to taste of salt.
  16. It's 1/2 tsp of turmeric powder.
  17. Prepare 1 tbsp of red chilli powder.
  18. You need 1 tbsp of coriander-cumin powder.
  19. Prepare 1/2 tsp of garam masala powder.
  20. It's 2 of baby eggplants.
  21. It's 1 of Long eggplant.
  22. It's 4-5 of okra, cut into half.
  23. It's 1 cup of coconut milk.
  24. Prepare 1 tbsp of coriander leaves to garnish.

With South Indian origins, it uses a combination of various spices and ingredients to create its well accepted delectable taste. Curry Fish Head is, and will always be, a part of Singapore's identity. For one reason or another, Singaporeans just love to add curry to everything we eat. Unique to Singapore and Malaysia, Curry Fish head is an iconic dish.

Singaporean Fish Head Curry instructions

  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..

Seasoned curry-heads will fight over who gets to eat the fish's eye, but the tender cheek meat is really the best part. What is uniquely Singaporean about fried chicken? On our island, we like our chicken marinated in a pungent prawn paste, and coated with a thin, crispy batter and deep-fried to perfection. The bulk of Singapore's Indian population is Tamil, from a southern state along the Indian coastline. It's from these Indians that you'll find the bulk of fish head curry in Singapore, one of those poverty-necessity-turned-delicacy success stories.