Singaporean Fish Head Curry

Name: Singaporean Fish Head Curry
Cuisine: American
Ingredients: 1 Rohu fish head / Red Snapper fish head; 4 tbsp oil; 1/2 tsp cumin seeds; 1/2 tsp fennel seeds; 1/4 tsp fenugreek seeds; 1/4 tsp mustard seeds; 1/4 tsp asafoetida; 3-4 slit green chilies; 1 sprig curry leaves; 1 tsp garlic, chopped; 1-2 onions, chopped; 1 tsp ginger-garlic paste; 1/2 cup tomato puree; 1 tsp tamarind paste mixed with 1 cup water; to taste salt; 1/2 tsp turmeric powder; 1 tbsp red chilli powder; 1 tbsp coriander-cumin powder; 1/2 tsp garam masala powder; 2 baby eggplants; 1 Long eggplant; 4-5 okra, cut into half; 1 cup coconut milk; 1 tbsp coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#nonindian - This is a very popular Singaporean style Fish Head curry cooked in coconut milk, tamarind water and along with some veggies thrown in. It is best enjoyed with plain steamed rice. I had the privilege of tasting this delicacy at Muthu's restaurant, Singapore, where it has originated. There are a lot of versions to this dish. It is prepared with lemon grass, kaffir lime leaves, chinese cabbage in the Chinese style and in the Malay version, prawn paste and galangal are added. But one thing is for sure, whatever way it is cooked it is just awesome.

Bethica Das @kitchen_flavours

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Ingredients

1Rohu fish head / Red Snapper fish head
4 tbspoil
1/2 tspcumin seeds
1/2 tspfennel seeds
1/4 tspfenugreek seeds
1/4 tspmustard seeds
1/4 tspasafoetida
3-4slit green chilies
1 sprigcurry leaves
1 tspgarlic, chopped
1-2onions, chopped
1 tspginger-garlic paste
1/2 cuptomato puree
1 tsptamarind paste mixed with 1 cup water
to tastesalt
1/2 tspturmeric powder
1 tbspred chilli powder
1 tbspcoriander-cumin powder
1/2 tspgaram masala powder
2baby eggplants
1Long eggplant
4-5okra, cut into half
1 cupcoconut milk
1 tbspcoriander leaves to garnish

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Steps

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.