Steps to Make Perfect Singaporean Fish Head Curry

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a special dish, How to Make Any-night-of-the-week Singaporean Fish Head Curry. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Let us face it, cooking isn't a high priority at the lives of every person, woman, or child on Earth. In reality, far too people have made learning to cook a priority within their lives. Which means that we frequently exist on power foods and boxed mixes rather than taking your time and effort to prepare healthful meals to the families and our personal enjoyment.

This means at any given time on your cooking cycles there's quite probably someone somewhere that's worse or better at cooking more than you. Take advantage of this because even the very best have bad days when it comes to cooking. There are various people who cook for several factors. Some cook in order to consume and survive while others cook since they actually enjoy the process of cooking. Some cook during times of emotional upheaval yet many others cook out of absolute boredom. Whatever your reason for cooking or understanding how to cook you should always begin with the basics.

The good thing is that once you've heard the fundamentals of cooking it is improbable that you will ever have to displace them. This means that you could always develop and expand your own cooking skills. As you find new recipes and increase your culinary skills and talents you'll find that preparing your own meals from scratch is a whole lot more rewarding than preparing pre packaged meals which can be purchased from the shelves of your local supermarkets.

Many things affect the quality of taste from Singaporean Fish Head Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Singaporean Fish Head Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few components. You can cook Singaporean Fish Head Curry using 24 ingredients and 8 steps. Here is how you cook that.

#nonindian - This is a very popular Singaporean style Fish Head curry cooked in coconut milk, tamarind water and along with some veggies thrown in. It is best enjoyed with plain steamed rice. I had the privilege of tasting this delicacy at Muthu's restaurant, Singapore, where it has originated. There are a lot of versions to this dish. It is prepared with lemon grass, kaffir lime leaves, chinese cabbage in the Chinese style and in the Malay version, prawn paste and galangal are added. But one thing is for sure, whatever way it is cooked it is just awesome.

Ingredients and spices that need to be Make ready to make Singaporean Fish Head Curry:

1. 1 Rohu fish head / Red Snapper fish head
2. 4 tbsp oil
3. 1/2 tsp cumin seeds
4. 1/2 tsp fennel seeds
5. 1/4 tsp fenugreek seeds
6. 1/4 tsp mustard seeds
7. 1/4 tsp asafoetida
8. 3-4 slit green chilies
9. 1 sprig curry leaves
10. 1 tsp garlic, chopped
11. 1-2 onions, chopped
12. 1 tsp ginger-garlic paste
13. 1/2 cup tomato puree
14. 1 tsp tamarind paste mixed with 1 cup water
15. to taste salt
16. 1/2 tsp turmeric powder
17. 1 tbsp red chilli powder
18. 1 tbsp coriander-cumin powder
19. 1/2 tsp garam masala powder
20. 2 baby eggplants
21. 1 Long eggplant
22. 4-5 okra, cut into half
23. 1 cup coconut milk
24. 1 tbsp coriander leaves to garnish

Steps to make to make Singaporean Fish Head Curry

1. Marinate the fish head with a pinch of salt and turmeric powder for 10-15 minutes. Heat 2 tbsp. oil in a pan and fry them till golden in colour. Drain and keep aside.
2. Heat remaining oil and temper with mustard seeds, fennel seeds, fenugreek seeds and cumin seeds. Allow it to splutter. Add the curry leaves, garlic, asafoetida and green chilies. Saute for a few seconds.
3. Then add the onion and continue to fry till light brown. Add the ginger-garlic paste and fry well.
4. Add the tomato paste and............all the dry spices. Fry on a medium flame till the oil separates.
5. Add the tamarind water and bring it to a boil. Add the okra and eggplants and simmer, covered on a low flame till they are half done.
6. Now add the coconut milk and bring it to a boil.
7. Drop in the fried fish head. Cover and continue to simmer for a further 2 minutes..........or till the oil starts to rise on the top.
8. Serve, garnished with coriander leaves.

While that is by no means the end all be guide to cooking easy and quick lunches it's great food for thought. The hope is that will get your creative juices flowing so you could prepare wonderful lunches for the own family without having to complete too horribly much heavy cooking in the practice.

So that's going to wrap it up with this special food How to Prepare Super Quick Homemade Singaporean Fish Head Curry. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!