Simple Way to Prepare Favorite Singaporean Fish Head Curry
Hey everyone, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Easiest Way to Prepare Super Quick Homemade Singaporean Fish Head Curry. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Singaporean Fish Head Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Singaporean Fish Head Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few components. You can cook Singaporean Fish Head Curry using 24 ingredients and 8 steps. Here is how you cook it.
#nonindian - This is a very popular Singaporean style Fish Head curry cooked in coconut milk, tamarind water and along with some veggies thrown in. It is best enjoyed with plain steamed rice. I had the privilege of tasting this delicacy at Muthu's restaurant, Singapore, where it has originated. There are a lot of versions to this dish. It is prepared with lemon grass, kaffir lime leaves, chinese cabbage in the Chinese style and in the Malay version, prawn paste and galangal are added. But one thing is for sure, whatever way it is cooked it is just awesome.
Ingredients and spices that need to be Prepare to make Singaporean Fish Head Curry:
- 1 Rohu fish head / Red Snapper fish head
- 4 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/4 tsp fenugreek seeds
- 1/4 tsp mustard seeds
- 1/4 tsp asafoetida
- 3-4 slit green chilies
- 1 sprig curry leaves
- 1 tsp garlic, chopped
- 1-2 onions, chopped
- 1 tsp ginger-garlic paste
- 1/2 cup tomato puree
- 1 tsp tamarind paste mixed with 1 cup water
- to taste salt
- 1/2 tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander-cumin powder
- 1/2 tsp garam masala powder
- 2 baby eggplants
- 1 Long eggplant
- 4-5 okra, cut into half
- 1 cup coconut milk
- 1 tbsp coriander leaves to garnish
Instructions 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.
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So that's going to wrap this up with this special food Step-by-Step Guide to Make Award-winning Singaporean Fish Head Curry. Thanks so much for reading. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!