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Singapore Fish Head Curry

Singapore Fish Head Curry

Singapore Fish head Curry. Fresh bhetki head. A mix of Indian staple spices. Tomatoes, eggplant and okra. A touch of tamarind and a kiss of fresh curry leaves. Simple yet finger-licking delicious !!!
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Ingredients
  

  • 2 bhetki fish head I typically use heads of fish between 700g and 1.3kg in weight
  • 1 medium eggplant cut into batons
  • 12-15 okra tops and tails trimmed
  • 4-5 strings of cowpea beans cut into 2 inch long pieces
  • 200 ml coconut milk
  • 3 big onions finely chopped
  • 2 medium tomatoes quartered
  • 1 tbsp tamarind paste
  • 12-15 curry leaves
  • 1/2 tsp black mustard seeds
  • 1/4 tsp fenugreek seeds
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/3 cup cooking oil + 2 tsp extra
  • 1/2 tsp sugar
  • salt to taste

For the spice paste

  • 1 big onion
  • 4-5 red chillies, de-seeded and soaked in water
  • 1 inch ginger knob
  • 5-6 cloves of garlic
  • 2-3 inch Lemongrass stalks hard outer layer removed, finely chopped

Instructions
 

  • Grind all the ingredients (listed under the spice paste head) to a smooth paste with a splash of water
  • Dissolve the cumin powder, coriander powder and red chilli powder in a little water to make a paste. Keep aside.
  • Heat oil in a heavy bottomed wok. Throw in 8-10 curry leaves, mustard seeds and fenugreek seeds . Allow the spices to splutter .
  • Once the spices have released their aroma, add the chopped onions, sauté till translucent and soft .
  • Now add the ground spice paste, stir in the cumin-coriander-red chilli paste and tamarind paste, sprinkle a little salt, cook until the masala starts to release oil.
  • Add 3 cups of warm water, bring to a simmer.
  • Lower the heat, gently pour in the coconut milk while stirring continuously.
  • Add the eggplant and cow pea beans, cook over a low flame for 5-7 minutes .
  • Gently add the fish head in the curry, continue to simmer for another 5-7 minutes . Do ensure that the fish head is completely immersed in the curry.
  • Very carefully flip the fish head.
  • Add the okra and tomatoes, continue cooking over a low flame till the fish head is cooked perfectly and the vegetables are tender.
  • Add the sugar, adjust seasonings. Switch off the flame.
  • Take 2 tsp oil in a tadka pan, add the remaining curry leaves . Fry the leaves till crisp, add the leaves and oil to the curry.
  • Cover, allow to rest for 7-10 minutes.
  • Serve hot with steamed rice.

Notes

And my secret tip - do request your fishmonger to leave some flesh alongside the head.