Fish head curry is another popular dish from Singapore. Not just Singapore, but its craze is spreading to other parts as well such as Malaysia. For those, who are food of non-vegetarian food, this is another recipe to add into their menu. Unlike other non-vegetarian recipe, it has the touch of Singapore’s style of cooking and has the aroma that will compel you to lick the last drop of the gravy from your plate.
People in Singapore whether visitor or natives are so obsessed with sea foods that they have created so many recipes containing fish, fish head curry being one of them. The recipe with brown color and thick gravy is delicious to the extent of being finished within a few second. Also, it need no special ingredient that you can’t find or haven’t heard of. Involving simple and easily available ingredients, this recipe is surprisingly delicious and worth being cooked at almost every occasion. I bet you can’t help wanting to serving it every day.
Just Go Through The Recipe And Fulfill That Desire Anytime:
Preparation Time: 1 Hour
Cooking Time: 30 Minutes
Ready In: 1 Hour And 30 Minutes
Ingredients For Fish Head Curry:
1 fish head (whole and cut into 2 pieces)
10 grams of ginger (thinly minced)
3 garlic cloves (cut thinly)
1 red onion (sliced thinly)
5 teaspoon of curry paste
3 deep red tomatoes (cut into quarter)
6 red chilles (cut into half from the center)
2-3 curry leaves (sprigs)
½-1 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of tamarind paste (dilute with ½ cup of water)
1 cup of coconut milk (regular)
For Curry Powder
250 grams of coriander powder
60 grams of cumin powder
30 grams of turmeric powder
150 grams of chilli powder
10 grams of ground fenugreek
20 grams of black pepper
2 teaspoon of sunflower oil
Direction To Prepare Singapore’s Famous Recipe Fish Head Curry:
Rinse fish steaks and pat them dry. Once done with so, keep aside
Take a saucepan and put oil. Heat over medium flame and add curry powder mixture and ginger. Stir fry the mixture over high heat for the next 2-3 minutes or till the seeds pop up.
Cool the mixture slightly and then transfer in a blender to blend properly. Create its paste and keep aside.
Add the remaining oil in a saucepan and put garlic. Stir fry until they turn light brown in color.
Now add curry paste and stir again. Once it becomes fragrant and is cooked properly, add onions. Keep on stirring as you add the next ingredient. In case of onion, stir for another 1 minutes.
Pour half of the coconut oil in the mixture and heat until it starts boiling. Keep on stirring till then.
Now comes the part which is named after this whole recipe – fish head. Add rinsed fish head pieces and cook for the next 10 minutes. Now add the leftover coconut milk and tamarind juice. Cook while stirring.
Once the water is liquid portion is reduced to half, add tomatoes, green chilli, red chilli, salt, sugar and curry leaves. Keep the flame low and let it simmer for another 5 minutes. Once the sauce is thickened or acquires a desired consistency, it is the signal that the fish is cooked.
In case the gravy is not enough, add some water and cook for some more time. This completes Singapore’s fish head curry. Now serve it in a plate with steaming hot rice and enjoy.