Singaporean Fish Head Curry

Name: Singaporean Fish Head Curry
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 1 whole fish heads, cut into 2 or 600 g fish steaks; 10 g ginger, thinly shredded; 3 garlic cloves, thinly sliced; 3 onions, thinly sliced; 5 tablespoons curry paste (recipe follows); 3 tomatoes, quartered; 6 red chilies, slit into half lengthwise; 6 green chilies, slit into half lengthwise; 2 -3 sprigs curry leaves; 1/2-1 teaspoon salt; 1 tablespoon sugar; 1 tablespoon tamarind paste, diluted with; 1/2 cup water; 1 cup coconut milk (regular not the lite version); 250 g coriander powder; 60 g cumin powder; 150 g chili powder; 30 g turmeric powder; 20 g black pepper; 10 g ground fenugreek; 5 tablespoons sunflower oil

Submitted by Pinaygourmet 345142

"My aunt introduced me to Singaporean cuisine. I got this recipe from a cook book I bought two years ago and have made it many times for a Sunday dinner before I moved to Canada. I didn't bring my book but I asked my sister to send me the recipe by e-mail."

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Ready In:: 1hr 30mins
Ingredients:: 21
Serves:: 6

ingredients

1 whole fish heads, cut into 2 or 600 g fish steaks
10 g ginger, thinly shredded
3 garlic cloves, thinly sliced
3 onions, thinly sliced
5 tablespoons curry paste (recipe follows)
3 tomatoes, quartered
6 red chilies, slit into half lengthwise
6 green chilies, slit into half lengthwise
2 -3 sprigs curry leaves
¹⁄₂ - 1 teaspoon salt
1 tablespoon sugar
1 tablespoon tamarind paste, diluted with
¹⁄₂ cup water
1 cup coconut milk (regular not the lite version)
curry powder (Seeds Mixture)
250 g coriander powder
60 g cumin powder
150 g chili powder
30 g turmeric powder
20 g black pepper
10 g ground fenugreek
5 tablespoons sunflower oil

directions

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.
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.
Add the curry paste and stir fry till fragrant and cooked.
Add the onions and stir fry briefly for about one minute.
Put in half of the coconut milk, bring to a boil, remember to keep stirring to avoid curdling.
Add the fish, cook for 10 minutes before adding the remaining coconut milk and the tamarind juice.
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.
You may add more liquid if there is not enough gravy.
Serve with steaming hot rice.

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Reviews

Wonderful recipe!!! The flavors go together so well. We all ate seconds. This will definitely be on our regular menu. Thanks so much!

Sam F.

RECIPE SUBMITTED BY

Pinaygourmet 345142

I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer. I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices. I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.

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