Singaporean Fish Head Curry
Fish, tomatoes and red chilies come together in this Malaysian curry, fragrant with curry leaves and ginger and steamed. Serve with steaming hot rice.
1 hr 30 min · Serves 6 · Medium
Ingredients
Curry powder (seeds mixture)
Method
Start cooking mode- Prep 60 min · Cook 30 min · 90 min total
- medium
- 1
Wash the fish head or fish steaks and pat dry. Keep aside. Heat oil in a wok or saucepan, add curry seeds mixture and ginger and stir fry over high heat for two to three minutes till the seeds pop.
- 2
Cool slightly then pulse in a food processor to create the paste. In the same wok or sauce pan with the remaining oil, add garlic and stir fry till lightly browned.
- 3
Add the curry paste and stir fry till fragrant and cooked. Add the onions and stir fry briefly for about one minute.
- 4
Put in half of the coconut milk, bring to a boil, remember to keep stirring to avoid curdling.
- 5
Add the fish, cook for 10 minutes before adding the remaining coconut milk and the tamarind juice.
- 6
Add the tomatoes, red chilli, green chilli, curry leaves, salt and sugar. Simmer gently for about five to eight minutes or until the sauce is thickened to a desired consistency and the fish is cooked through.
- 7
You may add more liquid if there is not enough gravy. Serve with steaming hot rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
