Spicy Singaporean Fish Head Curry Recipe

Last Updated on January 18, 2017 by Ed Joven

How to cook Spicy Singaporean Fish Head Curry

Spicy Singaporean Fish Head Curry Recipe - the spices from the curry enhance the natural flavour of the head without overpowering it, together with ladies finger, long beans and cabbage, it’s a complete meal on its own.

Spicy Singaporean Fish Head Curry's addictive gravy is made using a variety of spices normally found in Malay and Indian curries, not as tangy. The result is satisfying, a hot and mildly spicy gravy that titillates the tastebuds.

• 2 big fish heads (sear or king fish), each chopped into 2 pieces
• ½ cup - thick Tamarind juice extracted from a Lime size ball of Tamarind
• 2 big onions, chopped finely
• 3 green chillies, slit lengthwise
• 2 tomatoes, chopped
• 1 tablespoon - Ginger paste
• 1 teaspoon - Garlic paste
• ½ cup - ground Coconut or 1 cup - Coconut Milk
• 3 teaspoon - chilli powder
• 1 teaspoon - cumin powder
• 2 teaspoon - coriander powder
• ½ teaspoon - Turmeric powder
• Salt to taste
• 3 tablespoon - oil

• Wash the fish heads well.
• Heat the oil in a shallow vessel and saute the onions and green chilies till slightly brown.
• Add the ginger and garlic paste, chilli powder, cumin powder, coriander powder, turmeric powder and chopped tomatoes and fry well for some time.
• Add the coconut, salt, tamarind juice and a little more water and bring to boil.
• Now add the fish heads and cook for about 10 minutes.
• Garnish with chopped coriander leaves and slit green chilies.