Easiest Way to Make Speedy Singaporean Fish Head Curry

Singaporean Fish Head Curry.

Hello everybody, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, singaporean fish head curry. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Singaporean Fish Head Curry is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It's simple, it is fast, it tastes delicious. Singaporean Fish Head Curry is something which I have loved my entire life. They're fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook singaporean fish head curry using 24 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Singaporean Fish Head Curry:

1. {Get 1 of Rohu fish head / Red Snapper fish head.
2. {Get 4 tbsp of oil.
3. {Make ready 1/2 tsp of cumin seeds.
4. {Prepare 1/2 tsp of fennel seeds.
5. {Prepare 1/4 tsp of fenugreek seeds.
6. {Make ready 1/4 tsp of mustard seeds.
7. {Get 1/4 tsp of asafoetida.
8. {Make ready 3-4 of slit green chilies.
9. {Take 1 sprig of curry leaves.
10. {Get 1 tsp of garlic, chopped.
11. {Get 1-2 of onions, chopped.
12. {Take 1 tsp of ginger-garlic paste.
13. {Get 1/2 cup of tomato puree.
14. {Prepare 1 tsp of tamarind paste mixed with 1 cup water.
15. {Take to taste of salt.
16. {Take 1/2 tsp of turmeric powder.
17. {Prepare 1 tbsp of red chilli powder.
18. {Take 1 tbsp of coriander-cumin powder.
19. {Get 1/2 tsp of garam masala powder.
20. {Prepare 2 of baby eggplants.
21. {Make ready 1 of Long eggplant.
22. {Take 4-5 of okra, cut into half.
23. {Get 1 cup of coconut milk.
24. {Take 1 tbsp of coriander leaves to garnish.

Instructions to make Singaporean Fish Head Curry:

1. 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..
2. 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..
3. Then add the onion and continue to fry till light brown. Add the ginger-garlic paste and fry well..
4. Add the tomato paste and............all the dry spices. Fry on a medium flame till the oil separates..
5. 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..
6. Now add the coconut milk and bring it to a boil..
7. 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..
8. Serve, garnished with coriander leaves..

So that's going to wrap it up for this special food singaporean fish head curry recipe. Thank you very much for your time. I'm confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!