🇸🇬 Singapore recipe
Fish Head Curry
Fish Head Curry is a dish born in Singapore, created by Indian cooks who adapted their curry recipes for the Chinese preference for fish head. A large red snapper head is braised in a tangy, spicy curry loaded with tamarind, okra, eggplant, and tomatoes. The head yields rich, gelatinous meat from the cheeks and collar that absorbs the complex curry beautifully. This is a communal dish, typically shared family-style with steaming rice.
Prep20 mins
Cook40 mins
Serves4
Difficultyhard
Ingredients
- 1 large red snapper head (about 800g), cleaned and halved
- 4 tablespoons fish curry powder
- 200ml coconut milk
- 400ml tamarind water (2 tablespoons paste dissolved in water, strained)
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2cm piece ginger, sliced
- 2 stalks curry leaves
- 1 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 3 dried red chilies
- 6 okra, halved lengthwise
- 1 Asian eggplant, cut into chunks
- 2 tomatoes, quartered
- 1 tablespoon sugar
- Salt to taste
- Steamed rice for serving
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 380
- Protein
- 26 g
- Carbs
- 14 g
- Fat
- 24 g
