Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, singaporean fish head curry. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Singaporean Fish Head Curry is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Singaporean Fish Head Curry is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have singaporean fish head curry using 24 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Singaporean Fish Head Curry:
- Prepare 1 Rohu fish head / Red Snapper fish head
- Make ready 4 tbsp oil
- Get 1/2 tsp cumin seeds
- Make ready 1/2 tsp fennel seeds
- Take 1/4 tsp fenugreek seeds
- Get 1/4 tsp mustard seeds
- Take 1/4 tsp asafoetida
- Get 3-4 slit green chilies
- Make ready 1 sprig curry leaves
- Take 1 tsp garlic, chopped
- Take 1-2 onions, chopped
- Prepare 1 tsp ginger-garlic paste
- Prepare 1/2 cup tomato puree
- Prepare 1 tsp tamarind paste mixed with 1 cup water
- Get to taste salt
- Take 1/2 tsp turmeric powder
- Make ready 1 tbsp red chilli powder
- Make ready 1 tbsp coriander-cumin powder
- Get 1/2 tsp garam masala powder
- Prepare 2 baby eggplants
- Prepare 1 Long eggplant
- Take 4-5 okra, cut into half
- Get 1 cup coconut milk
- Take 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.
So that’s going to wrap it up with this exceptional food singaporean fish head curry recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!