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Singaporean Fish Head Curry
Singaporean Fish Head Curry

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We hope you got benefit from reading it, now let’s go back to singaporean fish head curry recipe. You can cook singaporean fish head curry using 24 ingredients and 8 steps. Here is how you do it.

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