Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, singaporean fish head curry. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Singaporean Fish Head Curry is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Singaporean Fish Head Curry is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have singaporean fish head curry using 24 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Singaporean Fish Head Curry:

1. Prepare 1 Rohu fish head / Red Snapper fish head
2. Make ready 4 tbsp oil
3. Make ready 1/2 tsp cumin seeds
4. Make ready 1/2 tsp fennel seeds
5. Take 1/4 tsp fenugreek seeds
6. Get 1/4 tsp mustard seeds
7. Take 1/4 tsp asafoetida
8. Make ready 3-4 slit green chilies
9. Make ready 1 sprig curry leaves
10. Get 1 tsp garlic, chopped
11. Take 1-2 onions, chopped
12. Get 1 tsp ginger-garlic paste
13. Take 1/2 cup tomato puree
14. Prepare 1 tsp tamarind paste mixed with 1 cup water
15. Prepare to taste salt
16. Prepare 1/2 tsp turmeric powder
17. Get 1 tbsp red chilli powder
18. Get 1 tbsp coriander-cumin powder
19. Make ready 1/2 tsp garam masala powder
20. Prepare 2 baby eggplants
21. Prepare 1 Long eggplant
22. Take 4-5 okra, cut into half
23. Take 1 cup coconut milk
24. Get 1 tbsp coriander leaves to garnish

Instructions to make Singaporean Fish Head Curry:

1. 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.
2. 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.
3. Then add the onion and continue to fry till light brown. Add the ginger-garlic paste and fry well.
4. Add the tomato paste and…………all the dry spices. Fry on a medium flame till the oil separates.
5. 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.
6. Now add the coconut milk and bring it to a boil.
7. 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.
8. Serve, garnished with coriander leaves.

So that is going to wrap this up for this special food singaporean fish head curry recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!