Singaporean Fish Head Curry

There are many sources of information about cooking. A few details is tailored from the direction of skilled cooks and not to the typical individual. It could be confusing to learn all the information. The good news isthis Singaporean Fish Head Curry recipe is easy to do and will provide you some excellent tips. They will work for any individual, even a novice.

1. Ingredients of Singaporean Fish Head Curry

2. Singaporean Fish Head Curry step by step

Singaporean Fish Head Curry.

Cooking Tips

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You can cook Singaporean Fish Head Curry using 24 ingredients and 8 steps. Here is how you cook that.

Ingredients of Singaporean Fish Head Curry

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

Singaporean Fish Head Curry instructions

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..

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