Singaporean Fish Head Curry

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 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 (recipe follows)
• 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

Recipe

• 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.