Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, singaporean fish head curry. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Singaporean Fish Head Curry is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Singaporean Fish Head Curry is something which I have loved my whole life.

Fish head curry in Singapore is one of the absolute best things to eat when you visit. ►Subscribe to my channel for more videos. Wash the fish head or fish steaks and pat dry. Add the tomatoes, red chilli, green chilli, curry leaves.

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

Unique to Singapore and Malaysia, Curry Fish head is an iconic dish. 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!

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.

Singapore Fish Head Curry is one of the most popular - Signature dishes in the Country. Right up there, with the Chilli Crab and Fried Carrot Cake. 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. A truly Singaporean dish is fish-head curry; here are the best places on the island to enjoy this Southern Indian and Chinese inspired dish.

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