Recipe of Quick Singaporean Fish Head Curry

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, singaporean fish head curry. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Singaporean Fish Head Curry is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Singaporean Fish Head Curry is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this 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 it.

The ingredients needed to make Singaporean Fish Head Curry:

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

So that’s going to wrap this up for this special food singaporean fish head curry recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!