Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, singaporean fish head curry. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Singaporean Fish Head Curry is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Singaporean Fish Head Curry is something that I’ve loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Singaporean Fish Head Curry:

1. Make ready 1 Rohu fish head / Red Snapper fish head
2. Prepare 4 tbsp oil
3. Get 1/2 tsp cumin seeds
4. Prepare 1/2 tsp fennel seeds
5. Make ready 1/4 tsp fenugreek seeds
6. Make ready 1/4 tsp mustard seeds
7. Take 1/4 tsp asafoetida
8. Take 3-4 slit green chilies
9. Prepare 1 sprig curry leaves
10. Prepare 1 tsp garlic, chopped
11. Get 1-2 onions, chopped
12. Take 1 tsp ginger-garlic paste
13. Get 1/2 cup tomato puree
14. Take 1 tsp tamarind paste mixed with 1 cup water
15. Get to taste salt
16. Make ready 1/2 tsp turmeric powder
17. Get 1 tbsp red chilli powder
18. Prepare 1 tbsp coriander-cumin powder
19. Take 1/2 tsp garam masala powder
20. Take 2 baby eggplants
21. Take 1 Long eggplant
22. Get 4-5 okra, cut into half
23. Make ready 1 cup coconut milk
24. Take 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’s going to wrap it up for this special food singaporean fish head curry recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!