Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, singaporean fish head curry. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Singaporean Fish Head Curry is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Singaporean Fish Head Curry is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have singaporean fish head curry using 24 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Singaporean Fish Head Curry:
- Take 1 Rohu fish head / Red Snapper fish head
- Get 4 tbsp oil
- Make ready 1/2 tsp cumin seeds
- Take 1/2 tsp fennel seeds
- Get 1/4 tsp fenugreek seeds
- Make ready 1/4 tsp mustard seeds
- Prepare 1/4 tsp asafoetida
- Get 3-4 slit green chilies
- Take 1 sprig curry leaves
- Make ready 1 tsp garlic, chopped
- Prepare 1-2 onions, chopped
- Prepare 1 tsp ginger-garlic paste
- Prepare 1/2 cup tomato puree
- Make ready 1 tsp tamarind paste mixed with 1 cup water
- Prepare to taste salt
- Make ready 1/2 tsp turmeric powder
- Take 1 tbsp red chilli powder
- Prepare 1 tbsp coriander-cumin powder
- Get 1/2 tsp garam masala powder
- Prepare 2 baby eggplants
- Get 1 Long eggplant
- Prepare 4-5 okra, cut into half
- Take 1 cup coconut milk
- Prepare 1 tbsp coriander leaves to garnish
Steps to make Singaporean Fish Head Curry:
- 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.
- 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.
- Then add the onion and continue to fry till light brown. Add the ginger-garlic paste and fry well.
- Add the tomato paste and…………all the dry spices. Fry on a medium flame till the oil separates.
- 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.
- Now add the coconut milk and bring it to a boil.
- 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.
- Serve, garnished with coriander leaves.
So that’s going to wrap this up with this special food singaporean fish head curry recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!