Name: Singaporean fish head curry recipe by Vahitha Hasan at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 3 cups tamarind pulp; 5 tbsp fish curry powder; 1 tsp turmeric powder; Salt; 3 tomatoes; 5 green chillies; 1kg fish heads; 5 garlic cloves; 2 drumsticks (chopped into 2 inch pieces); 3 shallots sliced; 1 sprig curry leaves; 1 tsp red chilly powder; 1 tsp fenugreek seeds; Oil required

ABOUT Singaporean fish head curry RECIPE

Singaporean restaurant style of preparing authentic fish head curry

Ingredients Serving: 4

3 cups tamarind pulp
5 tbsp fish curry powder
1 tsp turmeric powder
Salt
3 tomatoes
5 green chillies
1kg fish heads
5 garlic cloves
2 drumsticks (chopped into 2 inch pieces)
3 shallots sliced
1 sprig curry leaves
1 tsp red chilly powder
1 tsp fenugreek seeds
Oil required

Instructions

Soak a small ball sized tamarind in warm water. Extract 3 cups tamarind juice from that. Discard the pulp
To the juice, add fish curry powder, turmeric powder, salt, crushed tomatoes and green chillies.
Heat an earthern pot and add oil.
Add sliced shallots and curry leaves and fry till the onions turn golden brown
Take red chilly powder in a small plate. Add half of hot oil along with shallots and curry leaves to the red chilly powder. Mix well and set aside
To the remaining hot oil add fenugreek seeds and fry
Now add the prepared mixture, drumsticks and garlic. Close the pan and allow it to boil for 10min
Now add fish head and cook for remaining 15 min. Switch off and add red chilly mix.
Mix and serve hot with rice

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