Singaporean Fish Head Curry

Singaporean Fish Head Curry is a bold and aromatic dish that perfectly embodies the vibrant flavors of Southeast Asia. This rich and spicy curry spotlights a tender snapper or grouper fish head, simmered to perfection in a luscious blend of coconut milk, tamarind paste, and an array of fragrant spices like curry powder and turmeric. Packed with hearty vegetables such as eggplant, okra, and tomatoes, and infused with fresh ginger, garlic, and red chilies, this dish offers a delightful balance of tangy, savory, and slightly sweet notes. Garnished with fresh cilantro and traditionally served with steamed rice or crusty bread, this recipe is a must-try for lovers of authentic Singaporean cuisine. Simple yet complex in flavor, this one-pot wonder is a culinary adventure that brings an exotic twist to your dining table.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 whole (about 1.5 lbs) Fish head (snapper or grouper)
• 3 tablespoons Vegetable oil
• 1 medium (sliced) Yellow onion
• 4 cloves (minced) Garlic
• 1 tablespoon (minced) Ginger
• 2 small (sliced) Fresh red chilies
• 2 tablespoons Curry powder
• 1 teaspoon Turmeric powder
• 2 tablespoons Tamarind paste
• 2 cups Water
• 1 cup Coconut milk
• 1 medium (cut into bite-sized pieces) Eggplant
• 8 pieces (trimmed) Okra
• 2 medium (quartered) Tomatoes
• 1 teaspoon (or to taste) Salt
• 1 teaspoon Sugar
• 2 tablespoons (chopped, for garnish) Fresh cilantro

Directions

Step 1

Clean the fish head thoroughly and pat it dry with paper towels. Set aside.

Step 2

Heat the vegetable oil in a large, deep pan or wok over medium heat.

Step 3

Add the sliced onion and sauté until translucent, about 3 minutes.

Step 4

Stir in the minced garlic, ginger, and sliced red chilies, and cook for another 2 minutes until fragrant.

Step 5

Add the curry powder and turmeric powder, stirring constantly for 1 minute to toast the spices.

Step 6

Mix in the tamarind paste and water, and bring the mixture to a gentle simmer.

Step 7

Add the coconut milk and stir until well combined. Let it simmer for 5 minutes to allow the flavors to meld.

Step 8

Carefully place the fish head into the pan, ensuring it is partially submerged in the curry sauce. Simmer for 10 minutes, occasionally spooning the sauce over the fish head.

Step 9

Add the eggplant, okra, and tomatoes to the pan, and continue to simmer for another 15 minutes, or until the vegetables are tender and the fish is cooked through.

Step 10

Season the curry with salt and sugar to taste, adjusting the balance of flavors as needed.

Step 11

Carefully transfer the fish head and curry to a large serving bowl.

Step 12

Garnish with freshly chopped cilantro and serve hot with steamed rice or crusty bread.

Nutrition Facts

Serving size	(2431.6g)

Amount per serving	% Daily Value*
Calories	1611.3

Total Fat 69.1g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 25.8g
Cholesterol 340mg	0%
Sodium 7621.3mg	0%
Total Carbohydrate 106.5g	0%
Dietary Fiber 24.9g	0%
Total Sugars 69.6g
Protein 147.3g	0%

Vitamin D 1360IU	0%
Calcium 400.0mg	0%
Iron 17.0mg	0%
Potassium 4820.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.0%

Protein: 36.0%

Carbs: 26.0%