Singaporean Fish Head Curry
Singaporean Fish Head Curry

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, singaporean fish head curry. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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

Singaporean Fish Head Curry is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Singaporean Fish Head Curry is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have singaporean fish head curry using 24 ingredients and 8 steps. Here is how you cook that.

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

Unique to Singapore and Malaysia, Curry Fish head is an iconic dish. 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!

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.

Singapore Fish Head Curry is one of the most popular - Signature dishes in the Country. Right up there, with the Chilli Crab and Fried Carrot Cake. This Southern Indian fish head curry recipe will have you sorted! So, you've scoured the island for good fish head curries and now you'll like to try your hand at preparing your own version. A truly Singaporean dish is fish-head curry; here are the best places on the island to enjoy this Southern Indian and Chinese inspired dish.

So that is going to wrap it up for this exceptional food singaporean fish head curry recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!