Easiest Way to Make Quick Singaporean Fish Head Curry

Hey everyone, it's me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Simple Way to Make Quick Singaporean Fish Head Curry. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look 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 recipe, we must first prepare a few components. You can cook Singaporean Fish Head Curry using 24 ingredients and 8 steps. Here is how you can achieve that.

#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 Take to make Singaporean Fish Head Curry:

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

Steps to make 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.

While that is certainly not the end all be all guide to cooking quick and easy lunches it is excellent food for thought. The expectation is that this will get your own creative juices flowing so you may prepare excellent lunches for the family without the need to accomplish too horribly much heavy cooking through the practice.

So that's going to wrap this up with this exceptional food How to Prepare Homemade Singaporean Fish Head Curry. Thanks so much for reading. I'm confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!