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Best Idea to Serving Appetizing Singaporean Fish Head Curry

Wishing to eat Singaporean Fish Head Curry a luxurious restaurant's, but for some causes are not able to go to restaurants. This site gonna guide you with clear ways on preparing a Singaporean Fish Head Curry like a famous chef made.

Singaporean Fish Head Curry

We hope you got benefit from reading it, now let's go back to singaporean fish head curry recipe. To cook singaporean fish head curry you only need 24 ingredients and 8 steps. Here is how you achieve it.

To prepare an extraordinary Singaporean Fish Head Curry, here are the components needed:

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

After preparing the ingridients, next you are good to prepare your appetizing Singaporean Fish Head Curry by following the guidances below:

  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..

Right up there, with the Chilli Crab and Fried Carrot Cake. Fish head curry is a Singaporean specialty dish consisting of fish heads, coconut cream, tomatoes, and an array of seasonings such as curry leaves, garlic, chili, coriander, cumin, turmeric, pepper, and tamarind. Fish head curry (Malay and Indonesian: kari kepala ikan) is a dish in Indonesian, Malaysian and Singaporean cuisines with mixed Indian and Chinese origins. Fish head curry in Singapore is one of the absolute best things to eat when you visit. Ying and I landed in Singapore, and we quickly stopped at our hotel to drop off our main bigger bag, and then after that we headed straight to Little India to eat at The Banana Leaf Apolo.

Recipe : Singaporean Fish Head Curry

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