World Flavors Cookbook

Fish Head Curry

Name: Fish Head Curry
Cook time: 40 min
Cuisine: Singapore
Ingredients: 1 large red snapper head (about 1kg) 4 tbsp fish curry powder 1L coconut milk 1/2 cup tamarind juice Vegetables: Lady's fingers (okra), eggplant, tomatoes, onions Spices: Mustard seeds, fenugreek, curry leaves, ginger-garlic paste

A massive red snapper head simmered in a spicy, tangy South Indian-style curry with lady's fingers and eggplant.

Cuisine: Singapore

Ingredients

1 large red snapper head (about 1kg) 4 tbsp fish curry powder 1L coconut milk 1/2 cup tamarind juice Vegetables: Lady's fingers (okra), eggplant, tomatoes, onions Spices: Mustard seeds, fenugreek, curry leaves, ginger-garlic paste

Instructions

1. Sauté mustard seeds, fenugreek, and curry leaves. Add onions and ginger-garlic paste. 2. Mix curry powder with a little water to form a paste and sauté until oil separates. 3. Add tamarind juice and stock. Bring to a boil. 4. Carefully add the fish head and vegetables. 5. Simmer for 15-20 minutes until the fish is cooked. 6. Stir in coconut milk at the end and season with salt. 7. Serve in a large clay pot with rice or bread.