Singaporean Fish Head Curry. This place features Singaporean style of Curry Fish Head. The curry of the Curry Fish Head is prepared without using tamarind. Muthu's Curry in Singapore is an acclaimed South Indian Curry Fish Head restaurant.
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.
You can have Singaporean Fish Head Curry using 24 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Singaporean Fish Head Curry
- Prepare 1 of Rohu fish head / Red Snapper fish head.
- Prepare 4 tbsp of oil.
- It's 1/2 tsp of cumin seeds.
- You need 1/2 tsp of fennel seeds.
- Prepare 1/4 tsp of fenugreek seeds.
- Prepare 1/4 tsp of mustard seeds.
- You need 1/4 tsp of asafoetida.
- It's 3-4 of slit green chilies.
- Prepare 1 sprig of curry leaves.
- Prepare 1 tsp of garlic, chopped.
- It's 1-2 of onions, chopped.
- Prepare 1 tsp of ginger-garlic paste.
- You need 1/2 cup of tomato puree.
- Prepare 1 tsp of tamarind paste mixed with 1 cup water.
- You need to taste of salt.
- Prepare 1/2 tsp of turmeric powder.
- You need 1 tbsp of red chilli powder.
- It's 1 tbsp of coriander-cumin powder.
- Prepare 1/2 tsp of garam masala powder.
- Prepare 2 of baby eggplants.
- Prepare 1 of Long eggplant.
- It's 4-5 of okra, cut into half.
- You need 1 cup of coconut milk.
- It's 1 tbsp of coriander leaves to garnish.
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! Fish head curry is a Singaporean specialty dish consisting of fish heads, coconut cream, tomatoes, and an array of seasonings such as curry leaves, garlic, chili, coriander, cumin, turmeric, pepper, and tamarind.
Singaporean Fish Head Curry instructions
- 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..
- 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..
- Then add the onion and continue to fry till light brown. Add the ginger-garlic paste and fry well..
- Add the tomato paste and............all the dry spices. Fry on a medium flame till the oil separates..
- 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..
- Now add the coconut milk and bring it to a boil..
- 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..
- Serve, garnished with coriander leaves..
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. Fish head curry is immensely popular in Malaysia and Singapore. With South Indian origins, it uses a combination of various spices and ingredients to Look out for Malaysian or Singaporean made fish curry powder mixture. If you are located in any of these countries, fresh curry powder mixture can be.