SINGAPOREAN FISH HEAD CURRY
Yum
This fish head curry is so popular in singapore, malaysia, south india and some parts of china. This is a south indian curry which became popular in malaysian peninsula along the 20 th century. Eating fish head can be weird for some but these are delicacies in other parts of the world, so never considered any food to be weird, you never know until you taste it. I was amazed by the flavors and richness of this curry, so delicious!
I used salmon head, as salmon by itself is considered to be flavorful, making them as a curry makes it even more delcious. You can use any big fishes head to make this curry but i recommend using a wild caught fish as they have a great flavors compared to farm raised or cold water.
Begin by slicing the fish head into four or five big pieces depending on the size of the head. You can also use whole fish head in the curry , but cutting them into pieces cooks faster and ensures that the fish absorbs the spices very well. Wash them in a cold running water, drain and keep aside. In a blender, add the sliced onions, garlic and ginger grind them to a coarse mixture and keep aside.
Heat a pot with one tablespoon of oil, add few fenugreek seeds, then add the blended onion mixture , saute until the raw flavor is gone around 5 to 7 mins. Now add the tomato puree, cover the pot with lid and cook for about 7 mins, then add the chili powder, coriander powder, combine well for a minute and add the tamarind extract, bring it to boil. Now its time to drop the fish head pieces. Gently drop the fish head into the curry. Let it cook in the medium flame for 10 mins, then flip the other side, if it is a bigger piece, making sure the head is cooked very well. Keep the flame on medium low and cook for another 10 mins until you get the curry of your desired consistency. You will notice that the oil will begin to float on top. This is the indication that the curry is done. Remove from heat. Now for tempering, take a pan, heat some oil, add the curry leaves, cumin seeds, fry once its brown, pour the tempered oil on top of the fish curry. Serve them with steamed rice. This fish head curry is full of flavors from the salmon head and the spices. It is recommended to eat this curry the next day after its prepared as the tamarind soaks well with the fish flavor, making a lusicious curry.
TIPS
This fish head curry is so popular in singapore, malaysia, south india and some parts of china. This is a south indian curry which became popular in malaysian peninsula along the 20 th century. Eating fish head can be weird for some but these are delicacies in other parts of the world, so never considered any food to be weird, you never know until you taste it. I was amazed by the flavors and richness of this curry, so delicious!
I used salmon head, as salmon by itself is considered to be flavorful, making them as a curry makes it even more delcious. You can use any big fishes head to make this curry but i recommend using a wild caught fish as they have a great flavors compared to farm raised or cold water.
Begin by slicing the fish head into four or five big pieces depending on the size of the head. You can also use whole fish head in the curry , but cutting them into pieces cooks faster and ensures that the fish absorbs the spices very well. Wash them in a cold running water, drain and keep aside. In a blender, add the sliced onions, garlic and ginger grind them to a coarse mixture and keep aside.
Fish head - 1 big sliced
fenugreeks seeds/powder a pinch
onion - 1 big sliced
ginger - 1/2 inch chopped
garlic - 5 cloves
tomato puree - use 3 toamtoes
tamarind - lemon size - make 1 1/2 cups of extract
chili powder - 1 1/2 teaspoon
coriander powder - 3 teaspoon
sesame oil - 1 tablespoon
for tempering
oil/sesame oil - 2 tablespoon
curry leaves - few
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| whole salmon head |
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| sliced salmon head |
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| tomato puree added |
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| tamarind extract added |
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| spices added |
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| fish head added |
TIPS
- Other recommended fish heads are red snapper, tuna, scup, grouper, king fish etc
- Cut the fish head along the length wise from the mouth into one slit, so that the meat remains intact.
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