Singapore
Fish head curry
A South Indian curry built around a whole fish head for Chinese diners. Singapore in a pot.
60 minTime
35 gProtein each
hotSpice
Make it your way
Grandma's wayRed snapper head, tamarind and coconut.
The original496kcalsame
35 gproteinsame
8 gfibresame
60minutessame
Fish head curry.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Temper mustard, fenugreek, fennel and curry leaves in oil. Add onion, garlic and ginger and fry until golden.
- 2Add spice powders mixed with a little water and fry until the oil separates.
- 3Add tamarind water, water, thin coconut milk, brinjal, okra and tomato and simmer until the vegetables are nearly tender.
- 4Slide in the fish head and simmer gently, spooning gravy over, until cooked through at the thickest part.
- 5Add thick coconut milk and jaggery and simmer 2 minutes.
Serve it like this
Serve in a large claypot or wide bowl with the fish head in the middle and okra around it. Rice and papadum alongside.
