Best 3 Singaporean Fish Head Curry Recipes

Singaporean fish head curry is a beloved dish in Singapore, renowned for its rich and flavorful broth, tender fish, and an array of aromatic spices. This curry dish is a harmonious blend of culinary influences, showcasing the vibrant flavors of Southeast Asia. It is a staple at celebrations and gatherings, bringing people together to savor its unique and delightful taste. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the process of creating an authentic and delicious Singaporean fish head curry that will tantalize your taste buds and leave you craving for more.

Here are our top 3 tried and tested recipes!

SINGAPOREAN FISH HEAD CURRY

Singaporean Fish Head Curry image

My aunt introduced me to Singaporean cuisine. I got this recipe from a cook book I bought two years ago and have made it many times for a Sunday dinner before I moved to Canada. I didn't bring my book but I asked my sister to send me the recipe by e-mail.

Provided by Pinaygourmet 345142

Categories Asian

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

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

Steps:

Wash the fish head or fish steaks and pat dry. Keep aside.
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.
Cool slightly then pulse in a food processor to create the paste.
In the same wok or sauce pan with the remaining oil, add garlic and stir fry till lightly browned.
Add the curry paste and stir fry till fragrant and cooked.
Add the onions and stir fry briefly for about one minute.
Put in half of the coconut milk, bring to a boil, remember to keep stirring to avoid curdling.
Add the fish, cook for 10 minutes before adding the remaining coconut milk and the tamarind juice.
Add the tomatoes, red chilli, green chilli, curry leaves, salt and sugar.
Simmer gently for about five to eight minutes or until the sauce is thickened to a desired consistency and the fish is cooked through.
You may add more liquid if there is not enough gravy.
Serve with steaming hot rice.

Nutrition Facts : Calories 554, Fat 30.1, SaturatedFat 10.5, Sodium 650.7, Carbohydrate 71.8, Fiber 20.5, Sugar 19.8, Protein 19.6

FISH-HEAD CURRY

Fish-Head Curry image

A unique blend of multiple spices gives this signature Singapore curry dish its fiery flavor. Adapted for the home cook fromMuthu's Restaurant.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 18

Ingredients

1/2 cup vegetable oil
1 teaspoon fennel seed
1 teaspoon cumin
1 teaspoon fenugreek
10 cloves garlic
2 onions, chopped
1/8 ounce ginger
4 tomatoes, chopped
10 curry leaves
3 tablespoons chili powder
1 1/2 tablespoons ground fennel
1 1/2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1/4 ounce tamarind pulp, soaked in water
1 1/4 cups coconut milk
Coarse salt
1 medium red snapper or sea bream fish head
White rice, for serving

Steps:

Heat oil in medium saucepan over high heat. Add fennel, cumin, and fenugreek. Stir in garlic, onions, and ginger; cook, stirring, until golden brown. Add tomatoes and curry leaves; reduce heat and let simmer for 2 hours.
Add chili powder, ground fennel, cumin, and turmeric; stir to combine. Add soaked tamarind and bring to a boil; reduce heat to a simmer and cook for 45 minutes.
Add coconut milk and stir to combine. Using an immersion blender, blend mixture until smooth. Season with salt and add fish; cook until fish is cooked through, about 15 minutes. Serve immediately with white rice.

SINGAPOREAN FISH CURRY

Singaporean Fish Curry image

I served this delicious curry at my 30th birthday. You can use any white fish fillets that keep their shape well. I used economic frozen fish. This recipe will yield a lot of sauce :), so serve over basmati rice. You'll find coconut vinegar in Asian stores. You will need to marinate the fish for at least 30 minutes. It is included in the cooking time. This curry freezes well, but you will have to use fresh fish then.

Provided by tigerduck

Categories Curries

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup lemon juice (60 ml)
1/4 cup coconut vinegar (60 ml)
2 teaspoons cumin seeds
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
1 teaspoon salt
2 lbs white fish fillets (1 kg, should hold well together)
1/4 cup oil (60 ml)
1 large onion, chopped
3 large garlic cloves, minced
2 tablespoons grated fresh ginger
1 teaspoon black mustard seeds
1200 g chopped canned tomatoes (1.2kg /2 1/2 lbs)
2 small green chilies, deseeded and chopped
2 tablespoons palm sugar, grated (or brown sugar)
3 -4 tablespoons chopped fresh coriander

Steps:

Mix all ingredients for the marinade in a bowl.
Check if all bones are removed from the fish fillets. If not, use a pair of tweezers.
Cut the fish into 1x4 inches pieces (2.5x10cm) and marinate for 30 minutes at room temperature or longer in the fridge.
Heat a wok on high temperature, put in oil. Reduce heat to the lowest temperature and add chopped onion, garlic and mustard seeds. Cook on very low heat for 5 minutes or more, stirring frequently.
Add fish fillets, marinade, tomatoes, chillies, and palm sugar (or brown sugar). Add a lid and cook for 10-15 minutes. Fish is cooked if it can easily be parted with a fork.
Serve over basmati rice and sprinkle with the fresh coriander.

Nutrition Facts : Calories 296.2, Fat 11.8, SaturatedFat 1.6, Cholesterol 101.6, Sodium 787.2, Carbohydrate 18.4, Fiber 3, Sugar 11.2, Protein 30.4

Tips:

Choose the right fish head. A good fish head for curry should be firm and fleshy, with a good amount of collagen. Some good options include red snapper, grouper, and pomfret.
Clean the fish head thoroughly. Remove the gills, eyes, and any other unwanted parts. Be sure to rinse the head well under cold water.
Marinate the fish head. This will help to add flavor and moisture to the fish. You can marinate the head in a mixture of spices, herbs, and yogurt or buttermilk.
Use a heavy-bottomed pot. This will help to distribute the heat evenly and prevent the curry from burning.
Sauté the aromatics. This will help to release their flavor and create a fragrant base for the curry.
Add the fish head and cook until browned. This will help to seal in the flavor and prevent the fish from falling apart.
Add the curry paste or powder. Be sure to stir well to evenly distribute the paste or powder.
Add the coconut milk and water. Bring the mixture to a boil, then reduce heat and simmer for at least 30 minutes, or until the fish head is cooked through.
Add the vegetables. You can add a variety of vegetables to your fish head curry, such as potatoes, carrots, onions, and tomatoes.
Season to taste. Add salt, pepper, and other spices to taste.
Serve with rice or roti. Fish head curry is traditionally served with rice or roti, but it can also be served with other accompaniments, such as steamed vegetables or papadums.

Conclusion:

Fish head curry is a delicious and flavorful dish that is enjoyed by people all over the world. It is a versatile dish that can be made with a variety of ingredients, so you can easily customize it to your own taste. With a little planning and effort, you can make a delicious fish head curry that your family and friends will love.