Singaporean Fish Head Curry
Singaporean Fish Head Curry

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, singaporean fish head curry. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Singaporean Fish Head Curry is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Singaporean Fish Head Curry is something which I have loved my entire life.

Today, Curry Fish Head in Singapore is still one of the most popular dishes. Singapore presents two versions of this dish- one, the Chinese version with milder spices and two, the Indian version with hot spices. We bring to you the best places to eat Curry Fish Head in Singapore.

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 that.

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

One of the most sought after curry in both Malaysian and Singapore is the fish head curry. Commonly found at many Indian eateries like "mamak", fish head curry is ordered as an additional dish to go with steamed white rice. Just like some dishes found in Malaysia and Singapore, this recipe has been adapted to the taste of the locals ever since it was introduced by the Indian migrants when they. ere 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.

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.

This recipe in the video is from Chef Kumar from Muthu's Curry (This Fish Head Curry is a traditional South Indian Curry Recipe). Fish head curry is unique to Singapore, the epitome of a cultural melting pot. It mixes the spices of a typical South Indian curry with the fish head, a delicacy among the Chinese. Every ethnic group here has its own version of the dish, with slight variations to the curry. Fish head curry (Malay and Indonesian: kari kepala ikan or gulai kepala ikan) is a dish in Indonesian, Malaysian and Singaporean cuisines with mixed Indian and Chinese origins.

So that’s going to wrap this up for this special food singaporean fish head curry recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!