Fish Head Curry, Chinese-Style

Name: Fish Head Curry, Chinese-Style
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 15 cloves garlic, peeled; 40 g (1⅓ oz) ginger, peeled; 150 g (5⅓ oz) shallots, peeled; 800 ml (27 fl oz) water; 30 curry leaves; 2 Tbsp turmeric powder; 100 g (3½ oz) dried chilli paste; 3 Tbsp fish curry powder; 100 g (3½ oz) fried tofu skin, cut into 8-cm (3-in) lengths; 3 tomatoes, cut into quarters; 40 g (1⅓ oz) galangal, peeled; Coriander leaves (cilantro); 1 medium aubergine (eggplant), cut into 8-cm (3-in) sticks; 1 large red snapper fish head, sliced in half; 6 ladies’ fingers, stem end trimmed; 2 stalks lemongrass, tough outer leaves removed, ends trimmed and sliced; 200 ml (7 fl oz) coconut cream; 2 Tbsp tamarind paste mixed with 2 Tbsp warm water; 2 Tbsp sugar or to taste; 1 Tbsp salt or to taste; 4 Tbsp cooking oil; 1 Tbsp fenugreek seeds; 100 ml (3½ fl oz) water

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

What makes fish head curry special is how the flavour of the spices infuse the flesh of the fish. Our choice of fish is the red snapper, so get yourself a fresh and fleshy fish head from your friendly neighbourhood fishmonger!

Ingredients

4 Tbsp cooking oil
1 Tbsp fenugreek seeds
30 curry le

Asia
Singapore
China
Fish course
Pescatarian
Gluten-free
South East Asia
Street Food

Method

Prepare spice paste. Place shallots, garlic, ginger, galangal, lemongrass, dried chilli paste, turmeric powder and 100 ml (3½ fl oz) water in a food processor and blend until smooth.
Heat oil in a pot over medium heat. Add spice paste and stir-fry for 10 minutes until fragrant.
Add fenugreek seeds, curry leaves and fish curry powder and stir-fry for 5