Prep 1 hr
Cook 30 mins
My aunt introduced me to Singaporean cuisine. I got this recipe from a cook book I bought two years ago and have made it many times for a Sunday dinner before I moved to Canada. I didn't bring my book but I asked my sister to send me the recipe by e-mail.
- 1 whole fish heads, cut into 2 or 600 g fish steaks
- 10 g ginger, thinly shredded
- 3 garlic cloves, thinly sliced
- 3 onions, thinly sliced
- 5 tablespoons curry paste (recipe follows)
- 3 tomatoes, quartered
- 6 red chilies, slit into half lengthwise
- 6 green chilies, slit into half lengthwise
- 2 -3 sprigs curry leaves
- 1⁄2-1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon tamarind paste, diluted with
- 1⁄2 cup water
- 1 cup coconut milk (regular not the lite version)
curry powder (Seeds Mixture)
- 250 g coriander powder
- 60 g cumin powder
- 150 g chili powder
- 30 g turmeric powder
- 20 g black pepper
- 10 g ground fenugreek
- 5 tablespoons sunflower oil
- Wash the fish head or fish steaks and pat dry. Keep aside.
- Heat oil in a wok or saucepan, add curry seeds mixture and ginger and stir fry over high heat for two to three minutes till the seeds pop.
- Cool slightly then pulse in a food processor to create the paste.
- In the same wok or sauce pan with the remaining oil, add garlic and stir fry till lightly browned.
- Add the curry paste and stir fry till fragrant and cooked.
- Add the onions and stir fry briefly for about one minute.
- Put in half of the coconut milk, bring to a boil, remember to keep stirring to avoid curdling.
- Add the fish, cook for 10 minutes before adding the remaining coconut milk and the tamarind juice.
- Add the tomatoes, red chilli, green chilli, curry leaves, salt and sugar.
- Simmer gently for about five to eight minutes or until the sauce is thickened to a desired consistency and the fish is cooked through.
- You may add more liquid if there is not enough gravy.
- Serve with steaming hot rice.