How to Make Perfect Singaporean Fish Head Curry

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, singaporean fish head curry. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Singaporean Fish Head Curry is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Singaporean Fish Head Curry is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have 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. Prepare 4 tbsp oil
3. Get 1/2 tsp cumin seeds
4. Take 1/2 tsp fennel seeds
5. Make ready 1/4 tsp fenugreek seeds
6. Get 1/4 tsp mustard seeds
7. Take 1/4 tsp asafoetida
8. Take 3-4 slit green chilies
9. Get 1 sprig curry leaves
10. Prepare 1 tsp garlic, chopped
11. Prepare 1-2 onions, chopped
12. Make ready 1 tsp ginger-garlic paste
13. Get 1/2 cup tomato puree
14. Make ready 1 tsp tamarind paste mixed with 1 cup water
15. Get to taste salt
16. Get 1/2 tsp turmeric powder
17. Prepare 1 tbsp red chilli powder
18. Prepare 1 tbsp coriander-cumin powder
19. Make ready 1/2 tsp garam masala powder
20. Make ready 2 baby eggplants
21. Make ready 1 Long eggplant
22. Make ready 4-5 okra, cut into half
23. Make ready 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 this up for this special food singaporean fish head curry recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!