Singaporean Fish Head Curry
- Ready In:
- 1hr 30mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 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
directions
- 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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RECIPE SUBMITTED BY
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.