FISH HEAD CURRY
Here's an easy, make-from-scratch recipe that makes a hearty, one-pot dish, rich with the flavours of curry spice paste, coconut milk, tamarind juice, and fresh vegetables like eggplant, okra and tomatoes.
Provided by Celia Lim
Categories Seafood Recipes
Time 1h
Number Of Ingredients 20
Steps:
- Place cut shallots, onion, garlic, ginger, and turmeric in a food processor, add 2 tbsps of oil to grease the blades, and blend until you get a fairly smooth paste. Add curry powder and chilli paste (add between 3 to 5 tbsps, depending on how spicy you like it) and pulse until well combined.
- Heat up 6 tbsps oil in a wok over low-medium fire. When hot, add the spice paste and stir fry, stirring continuously around in the wok to avoid burning the paste. If the paste gets a little dry, drizzle in 2 - 3 tbsps of oil. Stir in salt and sugar. Allow the spice paste to cook through gently, becoming fragrant and aromatic - this may take 10 minutes or longer.
- Once the oil starts to float to the top, and bubbles around the edges of the paste, stir in lemon grass and curry leaves. Stir fry for a minute or until fragrant.
- Stir in thin coconut milk and tamarind juice. Increase heat to medium-high, and allow mixture to come to a gentle simmer. Add egg plant, and simmer for a few minutes. When egg plant start to soften, stir in the lady fingers, and tomatoes. Then add the fish head halves, cheek side facing up. Add a little extra water, if sauce becomes too thick, or is not enough to coat the fish head to cook it.
- Cook for 12 to 15 minutes, or until fish head is cooked through. Do a taste test: if your prefer your curry more rich-tasting or creamy, add thick coconut milk to desired level of creamy richness. Add salt and sugar to taste (more salt if not salty enough, more sugar if too sourish or too salty). A good fish head curry should taste rich or lemak, slightly salty as well as sourish (tangy), and have the consistency of a thick soup.
Nutrition Facts : ServingSize 1 g, Calories 539 kcal, Carbohydrate 45 g, Protein 18 g, Fat 37 g, SaturatedFat 30 g, Cholesterol 24 mg, Sodium 1087 mg, Fiber 8 g, Sugar 16 g, UnsaturatedFat 4 g
FISH-HEAD CURRY
A unique blend of multiple spices gives this signature Singapore curry dish its fiery flavor. Adapted for the home cook fromMuthu's Restaurant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 18
Steps:
- Heat oil in medium saucepan over high heat. Add fennel, cumin, and fenugreek. Stir in garlic, onions, and ginger; cook, stirring, until golden brown. Add tomatoes and curry leaves; reduce heat and let simmer for 2 hours.
- Add chili powder, ground fennel, cumin, and turmeric; stir to combine. Add soaked tamarind and bring to a boil; reduce heat to a simmer and cook for 45 minutes.
- Add coconut milk and stir to combine. Using an immersion blender, blend mixture until smooth. Season with salt and add fish; cook until fish is cooked through, about 15 minutes. Serve immediately with white rice.
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