Singapore Fish Head Curry recipe | Marion's Kitchen

Name: Singapore Fish Head Curry recipe | Marion's Kitchen
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 4-6
Ingredients: 1/4 cup vegetable oil; 1 tbsp yellow mustard seeds; 2 tsp fenugreek seeds; 1/4 cup Malaysian curry powder; 2 stalks of lemongrass, trimmed, bruised and tied in a knot; large handful curry leaves; 2 tbsp shaved palm sugar*; 1 tsp salt, or to taste; 2 tbsp tamarind concentrate; 1 small eggplant, trimmed and cut into chunkgs; 1.2kg (2 lb 10 oz)—1.5kg (3 lb 5 oz) fish head from snapper, red emperor or other firm, white fish; 10 okra, halved lengthways; 3 roma tomatoes, quartered; ½ cup coconut milk; steamed rice or roti, to serve; Spice paste; 20 medium dried chillies; 150g (5 oz) shallots, coarsely chopped; 8 cloves of garlic, peeled; 2cm (just under 1”) piece of ginger, peeled, coarsely chopped; generous pinch of salt; 1 tsp ground turmeric

Prep Time

Cook Time

40m

Total Time

1h 40m

This Singapore Fish Head Curry is a fragrant and delicious dish that combines a blend of spices with tender fish head, eggplant, okra, and tomatoes in a rich coconut milk curry. The spice paste adds depth of flavor with a hint of heat, best served with steamed rice or roti.