Singaporean Fish Head Curry, Heart Friendly Foods You Need To Be Eating

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Singaporean Fish Head Curry

Before you jump to Singaporean Fish Head Curry recipe, you may want to read this short interesting healthy tips about Strength Boosting Snacks.

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We hope you got benefit from reading it, now let’s go back to singaporean fish head curry recipe. You can cook singaporean fish head curry using 24 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Singaporean Fish Head Curry:

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

Instructions 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..

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