Singapore Curry Fish Head is a vibrant and flavourful dish, a cornerstone of Singaporean cuisine. Its rich, aromatic curry sauce, brimming with spices and herbs, perfectly complements the tender, flaky fish head. This iconic dish is surprisingly approachable, even for home cooks, offering a rewarding culinary experience. The intense flavours, a delightful blend of sweet, spicy, and savoury notes, are guaranteed to tantalize your taste buds and leave you craving more. Forget complicated restaurant techniques; this recipe simplifies the process while retaining all the authentic taste.
This easy-to-follow recipe breaks down the preparation of Singapore Curry Fish Head into manageable steps, guiding you through each stage from selecting the freshest ingredients to achieving that perfect, melt-in-your-mouth texture. From mastering the curry paste to expertly simmering the fish head to perfection, get ready to embark on a culinary adventure and recreate this sensational dish in your own kitchen. Let's dive into the detailed, step-by-step instructions!
Tools Needed
- Fork
- Blender
- Spatula
- Pot
- Strainer
Ingredients
- Tamarind: 1 full spoonful
- Hot water: 200ml
- Dried chili (rehydrated): 15 pieces
- Young ginger: 20g
- Red chili: 4 pieces
- Garlic: 5 pieces
- Shallots: 10 pieces
- Oil: 2-3 tbsp
- Balachan: 10g
- Dried shrimp (optional): 2 tbsp
- Curry leaves (fresh or dried): 2 sprigs
- Lemongrass: 2 stems
- Fish curry powder: 2 1/2 tbsp
- Water: 1 liter
- Ikanbilis/Anchovy stock cube: 1
- Sugar: 1 teaspoon
- Fish sauce: 2 tbsp
- Salt (optional): 1 teaspoon
- Tomato: 1
- Eggplant: 200g
- Long beans: 100g
- Tofu puff: 4 pieces
- Okra/Ladies fingers: 5 pieces
- Coconut milk: 150ml
- Fish head (white snapper, grouper, or red snapper): 1/2
Step-by-Step Instructions
Step 1. Prepare the Aromatics and Base
- Mix tamarind with hot water, let it soak, then strain.
- Blend rehydrated chilies, ginger, red chilies, garlic, shallots, and oil (or water).
- Dry roast balachan until it crumbles.
- Fry rampa paste in oil with curry leaves and lemongrass until oil separates.
- Add water, ikanbilis cube, and tamarind water; bring to a boil.
- Season with sugar and fish sauce (or salt).
Step 2. Add Vegetables and Simmer
- Add tomato, eggplant, long beans, and tofu puff; cook for 10 minutes.
Step 3. Add Fish Head and Cook
- Add fish head and okra; cook for another 12-15 minutes.
Step 4. Finish and Simmer with Coconut Milk
- Reduce heat, add coconut milk, and simmer until ready.
Read more: Authentic Cantonese Beef Stew: A Step-by-Step Guide
Tips
- For spicier curry, add more chilies.
- If you don't have balachan, use dried shrimp.
- If the rampa is too dry, add more oil or water.
- Clean the fish head thoroughly to remove any blood residue.
- Add more coconut milk if you prefer a richer coconut flavor.
Nutrition
- N/A
FAQs
1. Can I use a different type of fish head?
While red snapper is traditional, you can substitute with other firm, white fish heads like cod or grouper. Just be mindful of cooking time; smaller heads will cook faster.
2. What if I don't have all the curry paste ingredients?
You can substitute store-bought curry paste for convenience. Look for a good quality brand that focuses on Southeast Asian flavours. Adjust the spiciness to your preference.
With its vibrant flavors and relatively simple preparation, this Singapore Style Curry Fish Head recipe is a guaranteed crowd-pleaser. Now you can enjoy the deliciousness of a restaurant-quality meal in the comfort of your own home, impressing friends and family with your culinary skills. So gather your ingredients, and get ready to experience the rich, aromatic magic of this iconic dish!