Spicy Singaporean Fish Head Curry Recipe

January 18, 2009
(Last Updated On: January 18, 2017)

How to cook Spicy Singaporean Fish Head Curry

Spicy Singaporean Fish Head Curry Recipethe 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.

Spicy Singaporean Fish Head Curry Recipe

Spicy Singaporean Fish Head Curry Ingredients by Pinoy Recipe dot net:

  • 2 big fish heads (sear or king fish), each chopped into 2 pieces
  • 1/2 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 tbsp – Ginger paste
  • 1 tsp – Garlic paste
  • 1/2 cup – ground Coconut or 1 cup – Coconut Milk
  • 3 tsp – chilli powder
  • 1 tsp – cumin powder
  • 2 tsp – coriander powder
  • 1/2 tsp – Turmeric powder
  • Salt to taste
  • 3 tbsp – oil

Spicy Singaporean Fish Head Curry Cooking Procedure:

  • 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.

Spicy Singaporean Fish Head Curry Recipe

 

 




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