🇸🇬 SINGAPORE FISH HEAD CURRY🍲

FISH HEAD CURRY 🇸🇬

This Indian influenced Peranakan dish is popular in Singapore~ It was my first try making it. Feel free to re-adjust the spicyness & ingredient measurements to your liking.

Ingredients:

For the fish:

About 1kg of fish head (I used snapper)

2 large knob ginger, crushed

Salt

4 tbsp coriander leaves, chopped

For the curry:

2 large onion, chopped

2 tbsp garlic, chopped

2 knobs ginger, sliced

2 large red chillies, sliced

2 tbsp corriander leaves, chopped (more for garnish)

2 tomatoes, chopped

12 ladies fingers, chopped

4-5 round eggplants, quartered

1 tbsp tamarind, soaked in a small bowl of hot water

4 stalks lemongrass, bruised

2 tbsp oil

1/2 cup thick coconut milk

4 stalks fresh curry leaves

A pinch of fenugreek seeds (or powder)

7 tsp coriander powder

7 tsp chili powder

1/4 tsp black pepper powder

1 tsp curry powder

2 tsp cumin powder

1/2 tsp turmeric powder

Instructions:

For the fish:

Clean the fishhead thoroughly. Rub ginger, salt, and choppes coriander leaves generously on it. Then steam on a steamer, making sure it doesnt touch the water, close the lid and steam for 10 - 15 mins. Add more water if necessary. Make sure you dont overcook.

To make the curry:

Heat some oil on a pan, add in the fenugreek seeds then curry leaves. If using fenugreek seed powder, add later.

Add the garlic, then onions, saute till soft. Turn down the heat then add in the fenugreek powder if using, and the rest of the powders. Stir to cook until fragrant, keep stirring. Do not burn the spices, add water if necessary. Then add 5 cups of water, bring to boil.

Add in the strained tamarind water, the tomatoes, lemongrass, salt and sugar if needed. Let cook while stirring ocassionally. Meanwhile, on a separate frying pan, saute the chopped ladies fingers to get rid of the slimeyness. Then immediately add them into the pot with curry. Add in the eggplants, ginger, chillies, and coriander. Lastly, add in the coconut milk. Stir to combine, adjust taste then add in the fish head. Cover lid, cook for another 8-10 minutes. Dont stir.

Remove lemongrass and ginger then garnish with more coriander leaves. Serve immediately with steamed white rice.