Steps to Make Favorite Singaporean Fish Head Curry

Hello everybody, it's me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, How to Make Super Quick Homemade Singaporean Fish Head Curry. It is one of my favorites. For mine, I am going to make it a 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 have to prepare a few components. You can have Singaporean Fish Head Curry using 24 ingredients and 8 steps. Here is how you can achieve 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 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 guide to cooking quick and easy lunches it's great food for thought. The stark reality is that will get your creative juices flowing so that you can prepare wonderful lunches for your own family without needing to accomplish too much heavy cooking from the process.

So that is going to wrap this up with this special food Steps to Prepare Favorite Singaporean Fish Head Curry. Thank you very much for reading. I am confident you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!