CURRY FISH HEAD (FISH HEAD CURRY SOUP) TYPICAL FOOD OF SINGAPORE (SINGAPORE). Is he really the original food from Singapore. Mr. Gomez, a Cook from India who is working in Singapore about a half century ago, experimenting to cook fish head which is usually discarded. The head of the fish are rare in India, so the story is really supportive if Fish Head Curry this is food is truly typical of Singapore.
The head of a large fish still contain lots of fish meat, part face, a part of the mouth and eyes can also be eaten, usually used for cooking menu this is a red herring, then cooked with a thick curry sauce and served with rice or bread . This is the Favorites menu for tourists coming to Singapore, although the price of this menu in places to eat is not cheap. Want to know how to cook Fish Head Curry? This recipe Fish Head Curry.
- Fish head 1/2 lb (make sure to wash off the blood thoroughly)
- 1 tbsp cumin seeds
- 1 tsp chili powder
- 1/2 tsp turmeric powder
- 3 tsp coriander powder
- 1 red chili
- 1/2 tsp mustard seeds
- 1 tsp fenugreek seeds
- 3 inches of fresh ginger, chopped
- 5 garlic cloves, chopped
- 1 onion
- 2 inches of cinnamon
- 1 cup of coconut milk (preferably fresh)
- 2 tomatoes
Heat a pan and add 1/2 tsp cumin seeds, mustard seeds, fenugreek seeds, ginger, garlic, cinnamon stick, and curry leaves to stir-fry and bring out the aroma of the spices.
Pour the fried ingredients into a food processor, with a little water, to blend into a smooth paste.
In a heated pan again, add oil, chopped onion, and sliced tomato and fry until the mix is golden brown.
Add cumin powder, chili powder, turmeric powder, coriander powder to stir-fry until the aroma, and then add in the ground paste you previously prepared.
Bring the mixture to boil, and then add in the cleaned fish head and a sprinkle of salt.
Cook the fish head on medium heat until the flesh is cooked well.
Add coconut milk and leave the dish to simmer for three minutes before serving.