Fish Head Curry
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Loading... - Candice Yang
- 18 Apr 2023
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This Singaporean fish head curry epitomes the Little Red Dot perfectly: it’s a unique blend of cuisines and flavours. This dish in particular merges South Indian curry aspects with the Chinese favoured dish of steamed fish head. It’s layered and lush and is surprisingly straightforward to make. Feel free to use fish meat instead if the head freaks you out – it will still be delicious, just not quite as spot-on as the real deal.
PREP TIME
1 hour (including soaking time)
COOK TIME
40 minutes
SERVES
4-6
Ingredients
1/4 cup vegetable oil
1 tbsp yellow mustard seeds
2 tsp fenugreek seeds
1/4 cup Malaysian curry powder
2 stalks of lemongrass, trimmed, bruised and tied in a knot
large handful curry leaves
2 tbsp shaved palm sugar*
1 tsp salt, or to taste
2 tbsp tamarind concentrate
1 small eggplant, trimmed and cut into chunkgs
1.2kg (2 lb 10 oz)—1.5kg (3 lb 5 oz) fish head from snapper, red emperor or other firm, white fish
10 okra, halved lengthways
3 roma tomatoes, quartered
½ cup coconut milk
steamed rice or roti, to serve
Spice paste
20 medium dried chillies
150g (5 oz) shallots, coarsely chopped
8 cloves of garlic, peeled
2cm (just under 1”) piece of ginger, peeled, coarsely chopped
generous pinch of salt
1 tsp ground turmeric
Steps
Step 1
For the spice paste, place the dried chillies in a small bowl, then pour over enough boiling water to cover well. Stand for 30 minutes, or until softened. Drain well, using your hands to squeeze out excess water. Reserve the chilli soaking liquid. Using scissors, chop the chillies into chunks and add to the bowl of a food processor, followed by the shallots, garlic, ginger and salt. Add 2 tablespoons of the chilli-soaking liquid, then process until a coarse paste forms (use extra liquid to help your blender along if you need to). Spoon out into a small bowl, then add turmeric and mix well to combine. Set aside. Read More…
