Singapore Fish Head Curry

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A delicious preparation of Fish Head Curry, which is extremely popular in Singapore! Serve with steamed white rice.

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♦Prep time: 20 min ♦Cook time: 30 min ♦Total time: 50 min ♦Yield: 4 servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Method:

1. Firstly, rinse the fish head thoroughly. Important: Make sure there are no scales left. You can feel around the entire skin of the fish with your hands while rinsing to make sure all the scales are gone. You also need to remove any clots of blood or blackish bits completely from the insides. This will cause the curry to taste bitter.
2. Using a mortar and pestle, crush the ginger(large knob) well.
3. Rub the fish thoroughly with this crushed ginger, and a good sprinkling of salt.
4. Sprinkle coriander leaves(2Tbsp) over the fish.
5. Place on a steamer rack (above boiling water) and steam covered for 15 minutes. Set aside. (Timing will vary according to size and weight)
6. Heat oil(2Tbsp) in a wide carbon steel wok OR an earthen pot.
7. Add the fenugreek seeds(aPinch) and curry leaves(2Tbsp). Allow to crackle.
8. Add the chopped garlic(1Tbsp) and as soon as soft, add the chopped onion(1Large).
9. Stir, and cook till the onions are soft and lightly golden – do not allow them to go brown.
10. Now add all the spice powders (Chilli powder(3 1/2tsp), Coriander powder(3 1/2tsp), Cumin Powder(1tsp), Turmeric Powder(1/4tsp),Fish Curry Powder(1/2 tsp) & Pepper Powder(1/8tsp)).
11. Stir and cook, adding a sprinkling of water so that the spices do not burn.
12. Cook till the raw smell of the spices is gone.
13. Add 2 ½ cups of water. (Do not be tempted to add too much water.)
14. Bring to boil.
15. Add salt, tamarind solution(presoaked), chopped tomato(1Nos), lemongrass(2Nos)and sliced ginger(1Tbsp).
16. Add the chopped okra to a hot pan with some oil and toss very briefly, just till they have turned bright green in color.
17. When the curry has simmered briefly, add the chopped vegetables(ladies fingers & eggplants). Also, add the red chilli(1-2Tbsp).
18. Add coconut cream(1/4cup) and cook on low till simmered.
19. Now gently add the steamed fish head. Coat the fish head well in the curry.
20. Cover and cook on low heat for 5 – 8 minutes. Do not stir the curry or the fish head might come apart, instead swirl the pot when needed. (If you have over steamed the fish initially this cooking time must be reduced).
21. After the curry has rested a while, you may choose to remove the bruised lemongrass – so that the aroma does not become too strong. I prefer to do so.
22. When it’s time to serve, bring to boil again. If using an earthen pot, it will continue to boil. Bring to the serving table while still simmering.
23. You can also use a tabletop wax stove to serve the curry simmering!
24. Serve with steamed white rice. Yummy!

Singapore Fish Head Curry

Notes:

• Fish heads like King Fish (Batang), Pomfret, Mullet etc are not suitable for this curry.
• You can also add a few fillets of fish to the curry if desired. Adjust ingredients accordingly.
• You must be very careful not to steam the fishhead too long, or it will fall apart when adding to the curry. Use your own discretion according to the size of the fish head being used.
• Steaming the fish head removes any fishy-overpowering taste and also adds some flavor with the ginger and coriander.

Key Ingredients: Fish Head, Ginger, Garlic, Onion, Tomato, Coconut Cream, Tamarind, Spices, Green Chilli, Curry Leaves, Oil, Salt

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Singapore Fish Head Curry

Author: Shana Shameer