Singapore

Fish Head Curry

Name: Fish Head Curry
Total time: 70 min
Yield: 4
Cuisine: Singapore
Ingredients: 1 kg Large fish head (or fish steaks); 3 tbsp Fish curry powder; 3 tbsp Tamarind paste; 300 ml Coconut milk; 400 g Okra, aubergine, tomato; some of each Shallots, garlic, curry leaves; some Mustard seeds & fenugreek

Singapore's fusion of Indian curry and fish

Fish head curry is an emblem of Singapore's fusion cooking: a South-Indian-spiced curry built around a whole fish head - a delicacy in Chinese tradition.

Invented in the 1950s by an Indian cook for Chinese diners, it brings together tamarind, curry paste and okra into a spicy-sour stew.

Servings4

Time70 min

LevelAdvanced

Ingredients

Large fish head (or fish steaks)1 kg
Fish curry powder3 tbsp
Tamarind paste3 tbsp
Coconut milk300 ml
Okra, aubergine, tomato400 g
Shallots, garlic, curry leavessome of each
Mustard seeds & fenugreeksome

★ = available authentic in the Asia Boutique

Preparation

Fry mustard seeds, fenugreek, shallots and curry leaves.
Stir in the curry powder, pour in water and tamarind.
Add the coconut milk and simmer gently.
Slip in the vegetables and fish head and poach.
Check the sour-spicy balance, serve with rice.

Make it original

Fish curry powder and tamarind for fish head curry are in the Asia Boutique.

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