How to Make Ultimate Singaporean Fish Head Curry
Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Easiest Way to Make Super Quick Homemade Singaporean Fish Head Curry. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. 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 particular 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 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 Get to make Singaporean Fish Head Curry:
- 1 Rohu fish head / Red Snapper fish head
- 4 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/4 tsp fenugreek seeds
- 1/4 tsp mustard seeds
- 1/4 tsp asafoetida
- 3-4 slit green chilies
- 1 sprig curry leaves
- 1 tsp garlic, chopped
- 1-2 onions, chopped
- 1 tsp ginger-garlic paste
- 1/2 cup tomato puree
- 1 tsp tamarind paste mixed with 1 cup water
- to taste salt
- 1/2 tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander-cumin powder
- 1/2 tsp garam masala powder
- 2 baby eggplants
- 1 Long eggplant
- 4-5 okra, cut into half
- 1 cup coconut milk
- 1 tbsp coriander leaves to garnish
Steps to make Singaporean Fish Head Curry
- 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.
- 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.
- Then add the onion and continue to fry till light brown. Add the ginger-garlic paste and fry well.
- Add the tomato paste and............all the dry spices. Fry on a medium flame till the oil separates.
- 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.
- Now add the coconut milk and bring it to a boil.
- 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.
- Serve, garnished with coriander leaves.
While that is by no means the end all be guide to cooking easy and quick lunches it's great food for thought. The stark reality is that this will get your own creative juices flowing so that you can prepare wonderful lunches for the own family without needing to accomplish too much heavy cooking at the approach.
So that's going to wrap it up with this special food Recipe of Speedy Singaporean Fish Head Curry. Thanks so much for your time. I'm sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!