Recipe: Perfect Singaporean Fish Head Curry

Singaporean Fish Head Curry.

You can have Singaporean Fish Head Curry using 24 ingredients and 8 steps. Here is how you cook it.

Ingredients of Singaporean Fish Head Curry

1. It's of Rohu fish head / Red Snapper fish head.
2. It's of oil.
3. You need of cumin seeds.
4. You need of fennel seeds.
5. You need of fenugreek seeds.
6. You need of mustard seeds.
7. You need of asafoetida.
8. It's of slit green chilies.
9. It's of curry leaves.
10. Prepare of garlic, chopped.
11. You need of onions, chopped.
12. You need of ginger-garlic paste.
13. It's of tomato puree.
14. It's of tamarind paste mixed with 1 cup water.
15. It's of salt.
16. It's of turmeric powder.
17. You need of red chilli powder.
18. Prepare of coriander-cumin powder.
19. It's of garam masala powder.
20. Prepare of baby eggplants.
21. You need of Long eggplant.
22. Prepare of okra, cut into half.
23. Prepare of coconut milk.
24. Prepare of coriander leaves to garnish.

Singaporean Fish Head Curry step by step

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..

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