Singaporean Fish Head Curry
Singaporean Fish Head Curry

Hello everybody, I hope you’re having an amazing day today. 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 am going to make it a little bit unique. This will be really delicious.

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

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

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