Singaporean Fish Head Curry |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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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. 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 |
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 |
Directions:
1. Wash the fish head or fish steaks and pat dry. Keep aside.
2. 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.
3. Cool slightly then pulse in a food processor to create the paste.
4. In the same wok or sauce pan with the remaining oil, add garlic and stir fry till lightly browned.
5. Add the curry paste and stir fry till fragrant and cooked.
6. Add the onions and stir fry briefly for about one minute.
7. Put in half of the coconut milk, bring to a boil, remember to keep stirring to avoid curdling.
8. Add the fish, cook for 10 minutes before adding the remaining coconut milk and the tamarind juice.
9. Add the tomatoes, red chilli, green chilli, curry leaves, salt and sugar.
10. Simmer gently for about five to eight minutes or until the sauce is thickened to a desired consistency and the fish is cooked through.
11. You may add more liquid if there is not enough gravy.
12. Serve with steaming hot rice.
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