Singaporean Fish Head Curry

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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