Cherry & Dennis Helper Habitat
Singapore Fish Head Curry
新加坡魚頭咖喱
Recipe overview
A cleaned fish head cooks with tamarind, coconut milk, okra and aubergine in a fragrant Singapore curry.
01
Ingredients
Main ingredients
- 900 g cleaned fish head
- 400 ml coconut milk
- 600 ml water
- 300 g aubergine
- 150 g okra
- 250 g tomatoes
- 2 tbsp tamarind paste
Fish preparation
- 1 tsp salt
- 1/2 tsp ground turmeric
Curry seasoning
- 3 tbsp curry powder
- 1 tsp chilli powder
- 1 tsp sugar
- 1 tsp salt
02
Tools
- large deep pot with lid
- cutting board
- kitchen knife
- ladle
- food thermometer
03
Steps
Step 1
1. Remove all gills and blood from the fish head
Remove all gills and blood from the fish head, rinse under running water, and dry thoroughly.
Step 2
2. Rub the fish head with salt and turmeric and refrigerate for 10 minutes
Rub the fish head with salt and turmeric and refrigerate for 10 minutes.
Step 3
3. Cut the aubergine into large pieces
Cut the aubergine into large pieces, trim the okra, and wedge the tomatoes.
Step 4
4. Mix the tamarind paste with 150 ml water and strain it
Mix the tamarind paste with 150 ml water and strain it.
Step 5
5. Heat oil in the pot and fry the curry and chilli powders for 1 minute over medium-low heat
Heat oil in the pot and fry the curry and chilli powders for 1 minute over medium-low heat.
Step 6
6. Gradually stir in the water to make a smooth curry broth and bring to a gentle boil
Gradually stir in the water to make a smooth curry broth and bring to a gentle boil.
Step 7
7. Add the aubergine and tamarind water
Add the aubergine and tamarind water, cover, and simmer for 10 minutes.
Step 8
8. Lower the fish head carefully into the pot and ladle curry over it
Lower the fish head carefully into the pot and ladle curry over it.
Step 9
9. Cover and simmer gently for 12 minutes without turning the fish head roughly
Cover and simmer gently for 12 minutes without turning the fish head roughly.
Step 10
10. Add the coconut milk
Add the coconut milk, okra and tomatoes and cook for another 8 to 10 minutes.
Step 11
11. Confirm the thickest flesh reaches at least 63°C
Confirm the thickest flesh reaches at least 63°C, is opaque, and releases easily from the bone.
Step 12
12. Adjust with sugar and salt
Adjust with sugar and salt, rest for 3 minutes, and serve carefully with the curry.
Common mistakes
- Do not cook ingredients that are still frozen or poorly drained because heating and seasoning will be uneven.
- Do not force the cooking with excessive heat; a browned exterior does not prove the centre is safely cooked.
- Keep raw and cooked food, knives and boards separate, and wash hands after touching raw ingredients.
- Do not leave the finished food at room temperature; eat, hold hot, or refrigerate within 2 hours.
Tips
Measure and arrange every ingredient before starting to reduce omissions and cross-contamination.
