Singaporean Fish Head Curry
Singaporean Fish Head Curry is a bold and aromatic dish that perfectly embodies the vibrant flavors of Southeast Asia. This rich and spicy curry spotlights a tender snapper or grouper fish head, simmered to perfection in a luscious blend of coconut milk, tamarind paste, and an array of fragrant spices like curry powder and turmeric. Packed with hearty vegetables such as eggplant, okra, and tomatoes, and infused with fresh ginger, garlic, and red chilies, this dish offers a delightful balance of tangy, savory, and slightly sweet notes. Garnished with fresh cilantro and traditionally served with steamed rice or crusty bread, this recipe is a must-try for lovers of authentic Singaporean cuisine. Simple yet complex in flavor, this one-pot wonder is a culinary adventure that brings an exotic twist to your dining table.
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Recipe Information
Ingredients
- 1 whole (about 1.5 lbs) Fish head (snapper or grouper)
- 3 tablespoons Vegetable oil
- 1 medium (sliced) Yellow onion
- 4 cloves (minced) Garlic
- 1 tablespoon (minced) Ginger
- 2 small (sliced) Fresh red chilies
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 2 tablespoons Tamarind paste
- 2 cups Water
- 1 cup Coconut milk
- 1 medium (cut into bite-sized pieces) Eggplant
- 8 pieces (trimmed) Okra
- 2 medium (quartered) Tomatoes
- 1 teaspoon (or to taste) Salt
- 1 teaspoon Sugar
- 2 tablespoons (chopped, for garnish) Fresh cilantro
Instructions
Clean the fish head thoroughly and pat it dry with paper towels. Set aside.
Heat the vegetable oil in a large, deep pan or wok over medium heat.
Add the sliced onion and sauté until translucent, about 3 minutes.
Stir in the minced garlic, ginger, and sliced red chilies, and cook for another 2 minutes until fragrant.
Add the curry powder and turmeric powder, stirring constantly for 1 minute to toast the spices.
Mix in the tamarind paste and water, and bring the mixture to a gentle simmer.
Add the coconut milk and stir until well combined. Let it simmer for 5 minutes to allow the flavors to meld.
Carefully place the fish head into the pan, ensuring it is partially submerged in the curry sauce. Simmer for 10 minutes, occasionally spooning the sauce over the fish head.
Add the eggplant, okra, and tomatoes to the pan, and continue to simmer for another 15 minutes, or until the vegetables are tender and the fish is cooked through.
Season the curry with salt and sugar to taste, adjusting the balance of flavors as needed.
Carefully transfer the fish head and curry to a large serving bowl.
Garnish with freshly chopped cilantro and serve hot with steamed rice or crusty bread.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1808 mg | 79% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 17.8 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1194 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
