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Singaporean Fish Head Curry
Singaporean Fish Head Curry

Before you jump to Singaporean Fish Head Curry recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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The healthy environment for self esteem must contain recognition and acceptance of people for who they are. That comprehension and acceptance shouldn’t be based upon the condition they must conform to a prescribed standard of behavior or behavior. This can be unhealthy. Unconditional recognition and acceptance given in the form of support makes it possible for individuals to achieve their greatest potential.

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We hope you got insight from reading it, now let’s go back to singaporean fish head curry recipe. You can have singaporean fish head curry using 24 ingredients and 8 steps. Here is how you do that.

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

Fish heads have a surprising amount of meat and flavour. Once you cook them, you'll never want to let them go to waste! Singapore Fish Head Curry is one of the most popular - Signature dishes in the Country. Right up there, with the Chilli Crab and Fried Carrot Cake. Love the curry fish head here!

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