How to make Fish Head Curry - An iconic Singapore favourite! Happy 56th National Day 🇸🇬🇸🇬🇸🇬

Happy 56th National Day, Singapore! 🇸🇬🇸🇬🇸🇬

To celebrate this special day, we present an iconic Singapore dish which we love to bits… FISH HEAD CURRY! ❤️❤️❤️

Our first experience with Fish Head Curry was when we moved to Singapore almost 20 years ago. Although we grew up in Malaysia eating fish curry, we didn’t really eat fish HEAD curry until we got to this Little Red Dot. It is such a favourite amongst Singaporeans who enjoy it in a variety of preparations. There is the Chinese style which is served with tau pok (bean curd puffs) and yam, the Nyonya style which is called Assam Fish Head Curry, and the Indian style which is popular in banana leaf restaurants throughout our island. Anne’s version is the latter, a home style Indian curry using her decades-old fish curry recipe. We hope you enjoy it! 😋😋😋

FISH HEAD CURRY

Ingredients:

Fish Head 1kg
Use Sea Bream (Ang Ko Li) or Golden Snapper (Ang Cho)
Fishmonger can remove gills and scales for you
Clean fish head well
Alternatively, just use the body & tail of fish if you are not into Fish Heads
Spanish Mackerel Fillets (Tenggiri) is good too

12 Small Onions
8 Garlic Cloves
1 Large Tomato
1 ping pong sized ball Tamarind Paste

2 Red Chillies
3 sprigs Curry Leaves
6 Green Round Brinjal (or any type of brinjal)
6 Ladies’ Fingers/Okra

1/2 tsp Cumin
1/2 tsp Mustard Seeds
2 tsp Fenugreek

4 tbsp Fish Curry Powder (we like Baba’s)
3 tsp Chilli Powder
1 tsp Turmeric Powder
3 tsp Coriander Powder
3 tsp Cumin Powder
150ml Hot Water

1 wedge of Lime
2-3 tsp Salt (Adjust to taste)
1-2 tsp Sugar (Adjust to taste)

1000ml Water
80ml Coconut Cream (or Evaporated Milk)
Vegetable Oil for cooking