Singapore Recipe for Fish Head Curry
INGREDIENTS- 3 tbsp fish curry powder
- 3 tbsp peanut oil
- 2 small red chillies (seeded & sliced)
- 6 okra (cut diagonally into 2)
- 2 small tomatoes (peeled & quartered)
- 3 cups coconut milk
- 1/4 to 1/2 cup tamarind water or lemon juice
- salt to taste
- 1 large fish head or 2 smaller ones
(A) Spice Mix Ingredients:
- 1/2 tsp whole brown mustard seed
- 1/2 tsp whole cumin seed
- 1/2 tsp whole fennel seed
- 1/4 tsp whole fenugreek seed
- 1 stalk curry leaves
- 1 brown onion (sliced fine)
(B) Paste Spices: (Process in food processor)
- 2.5 cm green ginger
- 2 cloves garlic
- 5 shallots
FYI: According to legend, the first fish head curry was created by two Indian cooks in Singapore in 1964.
- Mix the ingredients for the (B) Paste Spices with the curry powder, adding a little water to make a paste
- Heat the oil in a pan
- Add in the (A) spice mix and fry for 1 min
- Add in okra, chillies and (B) Paste Spices mixture-paste into the pan
- Stir-fry till everything is fragrant
- Add tomatoes and mix
- Add coconut milk and tarmarind water or lemon juice and salt to taste
- Bring to simmering point, stirring all the time
- Allow to cook for a few mins till well amalgamated
- Put in fish head and simmer gently or till okras are half cooked
- Turn head over and continue simmering till done
- Serve immediately in a bowl with steamed rice
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