Singapore Fish Head Curry recipe | Marion's Kitchen

For the spice paste, place the dried chillies in a small bowl, then pour over enough boiling water to cover well. Stand for 30 minutes, or until softened. Drain well, using your hands to squeeze out excess water. Reserve the chilli soaking liquid. Using scissors, chop the chillies into chunks and add to the bowl of a food processor, followed by the shallots, garlic, ginger and salt. Add 2 tablespoons of the chilli-soaking liquid, then process until a coarse paste forms (use extra liquid to help your blender along if you need to). Spoon out into a small bowl, then add turmeric and mix well to combine. Set aside.

Heat the oil in a large saucepan over medium-high heat. Add the mustard and fenugreek seeds and cook for 1–2 minutes or until the mustard seeds start to pop.

Add the chilli paste and cook, stirring, for 6–7 minutes or until the oil has separated out; the mixture should look a bit curdled and there will be traces of oil on the base of the pan. Add the curry powder, curry leaves and lemongrass, then stir for 1–2 minutes or until fragrant.

Next, in goes 2½ cups water, followed by the palm sugar, salt and tamarind. Stir to combine, then bring to a simmer. , then add the eggplant and fish head . Bring back to the simmer then cover the pan and cook over medium-low heat for 20 minutes, or until the eggplant is tender.

Add the okra and tomatoes and cook for another 10 minutes, or until the vegetables are tender and the fish head is cooked through. Stir in the coconut milk and heat until the curry gravy just starts to simmer, then serve with steamed rice or roti.