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The ingredients needed to cook Singaporean Fish Head Curry:
- Prepare 1 Rohu fish head / Red Snapper fish head
- Prepare 4 tbsp oil
- Prepare 1/2 tsp cumin seeds
- Take 1/2 tsp fennel seeds
- Prepare 1/4 tsp fenugreek seeds
- Take 1/4 tsp mustard seeds
- Get 1/4 tsp asafoetida
- Prepare 3-4 slit green chilies
- Take 1 sprig curry leaves
- Take 1 tsp garlic, chopped
- Take 1-2 onions, chopped
- Provide 1 tsp ginger-garlic paste
- Take 1/2 cup tomato puree
- Provide 1 tsp tamarind paste mixed with 1 cup water
- Provide to taste salt
- Take 1/2 tsp turmeric powder
- Prepare 1 tbsp red chilli powder
- Get 1 tbsp coriander-cumin powder
- Get 1/2 tsp garam masala powder
- You need 2 baby eggplants
- Prepare 1 Long eggplant
- Use 4-5 okra, cut into half
- Use 1 cup coconut milk
- Prepare 1 tbsp coriander leaves to garnish
Instructions to make Singaporean Fish Head Curry:
- 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.
- 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.
- Then add the onion and continue to fry till light brown. Add the ginger-garlic paste and fry well.
- Add the tomato paste and…………all the dry spices. Fry on a medium flame till the oil separates.
- 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.
- Now add the coconut milk and bring it to a boil.
- 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.
- Serve, garnished with coriander leaves.
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