Singaporean Fish Head Curry
Singaporean Fish Head Curry

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, singaporean fish head curry. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Singaporean Fish Head Curry is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Singaporean Fish Head Curry is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. 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. Make ready 1 Rohu fish head / Red Snapper fish head
  2. Make ready 4 tbsp oil
  3. Make ready 1/2 tsp cumin seeds
  4. Make ready 1/2 tsp fennel seeds
  5. Take 1/4 tsp fenugreek seeds
  6. Prepare 1/4 tsp mustard seeds
  7. Make ready 1/4 tsp asafoetida
  8. Prepare 3-4 slit green chilies
  9. Make ready 1 sprig curry leaves
  10. Get 1 tsp garlic, chopped
  11. Get 1-2 onions, chopped
  12. Prepare 1 tsp ginger-garlic paste
  13. Make ready 1/2 cup tomato puree
  14. Get 1 tsp tamarind paste mixed with 1 cup water
  15. Get to taste salt
  16. Take 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. Make ready 2 baby eggplants
  21. Make ready 1 Long eggplant
  22. Make ready 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 this up for this exceptional food singaporean fish head curry recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!