Singaporean Fish Head Curry

"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."
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Ready In:
1hr 30mins




  • 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.

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  1. Wonderful recipe!!! The flavors go together so well. We all ate seconds. This will definitely be on our regular menu. Thanks so much!


I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer. I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices. I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.
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