Best 2 Singaporean Fish Head Curry Recipes

Have you ever experienced the harmonious blend of flavors in a dish that tantalizes your taste buds and leaves you craving for more? Look no further than the delectable Singaporean Fish Head Curry, a culinary masterpiece that embodies the vibrant and diverse flavors of Singaporean cuisine. This iconic dish is not just a meal; it's an experience that will transport you to the bustling streets of Singapore, where the aroma of spices fills the air. From the succulent fish head cooked to perfection to the rich and aromatic curry gravy made with a symphony of spices, this dish is a true representation of Singapore's culinary heritage. But the journey doesn't end there. This article presents a collection of irresistible recipes that explore different dimensions of this beloved dish. Dive into the classic version, savor the vegetarian adaptation, or embark on a culinary adventure with variations like the Assam Fish Head Curry and the Nonya Fish Head Curry. Whether you're a seasoned cook or just starting your culinary journey, these recipes are designed to guide you through the process with ease. So, prepare your palate for a flavor sensation like no other and let the tantalizing aroma of Singaporean Fish Head Curry fill your kitchen.

**Recipes Included:**

1. **Classic Singaporean Fish Head Curry:** Experience the authentic flavors of this iconic dish with this classic recipe. From selecting the perfect fish head to creating the aromatic curry gravy, this recipe provides step-by-step instructions to ensure a delicious and authentic culinary experience.

2. **Vegetarian Fish Head Curry:** Indulge in a meatless version of this beloved dish with the Vegetarian Fish Head Curry recipe. This recipe uses tofu and a variety of vegetables to create a flavorful and satisfying curry that will delight vegetarians and meat lovers alike.

3. **Assam Fish Head Curry:** Embark on a culinary adventure with the tangy and flavorful Assam Fish Head Curry. This recipe incorporates tamarind, a souring agent, into the curry gravy, resulting in a dish that is both spicy and refreshing.

4. **Nonya Fish Head Curry:** Discover the unique flavors of Peranakan cuisine with the Nonya Fish Head Curry recipe. This recipe adds a touch of coconut milk and a blend of spices to create a rich and creamy curry that is sure to impress.

Let's cook with our recipes!

SINGAPOREAN FISH HEAD CURRY

Singaporean Fish Head Curry image

My aunt introduced me to Singaporean cuisine. I got this recipe from a cook book I bought two years ago and have made it many times for a Sunday dinner before I moved to Canada. I didn't bring my book but I asked my sister to send me the recipe by e-mail.

Provided by Pinaygourmet 345142

Categories Asian

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

1 whole fish heads, cut into 2 or 600 g fish steaks
10 g ginger, thinly shredded
3 garlic cloves, thinly sliced
3 onions, thinly sliced
5 tablespoons curry paste (recipe follows)
3 tomatoes, quartered
6 red chilies, slit into half lengthwise
6 green chilies, slit into half lengthwise
2 -3 sprigs curry leaves
1/2-1 teaspoon salt
1 tablespoon sugar
1 tablespoon tamarind paste, diluted with
1/2 cup water
1 cup coconut milk (regular not the lite version)
250 g coriander powder
60 g cumin powder
150 g chili powder
30 g turmeric powder
20 g black pepper
10 g ground fenugreek
5 tablespoons sunflower oil

Steps:

Wash the fish head or fish steaks and pat dry. Keep aside.
Heat oil in a wok or saucepan, add curry seeds mixture and ginger and stir fry over high heat for two to three minutes till the seeds pop.
Cool slightly then pulse in a food processor to create the paste.
In the same wok or sauce pan with the remaining oil, add garlic and stir fry till lightly browned.
Add the curry paste and stir fry till fragrant and cooked.
Add the onions and stir fry briefly for about one minute.
Put in half of the coconut milk, bring to a boil, remember to keep stirring to avoid curdling.
Add the fish, cook for 10 minutes before adding the remaining coconut milk and the tamarind juice.
Add the tomatoes, red chilli, green chilli, curry leaves, salt and sugar.
Simmer gently for about five to eight minutes or until the sauce is thickened to a desired consistency and the fish is cooked through.
You may add more liquid if there is not enough gravy.
Serve with steaming hot rice.

Nutrition Facts : Calories 554, Fat 30.1, SaturatedFat 10.5, Sodium 650.7, Carbohydrate 71.8, Fiber 20.5, Sugar 19.8, Protein 19.6

SINGAPOREAN FISH CURRY

Singaporean Fish Curry image

I served this delicious curry at my 30th birthday. You can use any white fish fillets that keep their shape well. I used economic frozen fish. This recipe will yield a lot of sauce :), so serve over basmati rice. You'll find coconut vinegar in Asian stores. You will need to marinate the fish for at least 30 minutes. It is included in the cooking time. This curry freezes well, but you will have to use fresh fish then.

Provided by tigerduck

Categories Curries

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup lemon juice (60 ml)
1/4 cup coconut vinegar (60 ml)
2 teaspoons cumin seeds
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
1 teaspoon salt
2 lbs white fish fillets (1 kg, should hold well together)
1/4 cup oil (60 ml)
1 large onion, chopped
3 large garlic cloves, minced
2 tablespoons grated fresh ginger
1 teaspoon black mustard seeds
1200 g chopped canned tomatoes (1.2kg /2 1/2 lbs)
2 small green chilies, deseeded and chopped
2 tablespoons palm sugar, grated (or brown sugar)
3 -4 tablespoons chopped fresh coriander

Steps:

Mix all ingredients for the marinade in a bowl.
Check if all bones are removed from the fish fillets. If not, use a pair of tweezers.
Cut the fish into 1x4 inches pieces (2.5x10cm) and marinate for 30 minutes at room temperature or longer in the fridge.
Heat a wok on high temperature, put in oil. Reduce heat to the lowest temperature and add chopped onion, garlic and mustard seeds. Cook on very low heat for 5 minutes or more, stirring frequently.
Add fish fillets, marinade, tomatoes, chillies, and palm sugar (or brown sugar). Add a lid and cook for 10-15 minutes. Fish is cooked if it can easily be parted with a fork.
Serve over basmati rice and sprinkle with the fresh coriander.

Nutrition Facts : Calories 296.2, Fat 11.8, SaturatedFat 1.6, Cholesterol 101.6, Sodium 787.2, Carbohydrate 18.4, Fiber 3, Sugar 11.2, Protein 30.4

Tips for Making Singaporean Fish Head Curry

Use fresh fish heads. This will give your curry the best flavor.
Clean the fish heads thoroughly. This will remove any impurities and make sure that the curry is not bitter.
Use a variety of spices. This will give your curry a complex and flavorful taste.
Don't be afraid to adjust the recipe to your liking. You can add more or less of any ingredient, depending on your personal preferences.
Serve the curry with rice or roti prata. This is the traditional way to enjoy this dish.

Conclusion

Singaporean fish head curry is a delicious and flavorful dish that is easy to make. It is a great way to enjoy fish heads, and it is also a very affordable meal. If you are looking for a new and exciting dish to try, Singaporean fish head curry is a great option.