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Name: Authentic Singaporean Fish Head Curry
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: Singapore
Ingredients: *For the Fish:**; 1 large Red Snapper or Grouper head (about 1.5kg), cleaned and scaled; 1 teaspoon Salt; 1 tablespoon Lime or Lemon juice; 2 tablespoons Cooking Oil; *For the Spice Paste (Rempah):**; 10 Dried Red Chilies, deseeded and soaked in hot water; 10 Fresh Red Chilies (or Bird's Eye Chilies for extra heat); 10 Shallots, peeled; 5 cloves Garlic, peeled; 2 inches Galangal, sliced; 2 inches Ginger, sliced; 2 inches Turmeric root (or 1 tablespoon turmeric powder); 4 Candlenuts (or Macadamia nuts); 1 tablespoon Shrimp Paste (Belacan), toasted; *For the Curry Base:**; 3 tablespoons Cooking Oil; 1 sprig Curry Leaves; 3 stalks Lemongrass, bruised; 3 large Tomatoes, cut into wedges; 2 tablespoons Tamarind Paste (mixed with 1 cup water, strained); 1 tablespoon Coriander Powder; 1 teaspoon Cumin Powder; 1 teaspoon Sugar (or to taste); 1 teaspoon Salt (or to taste); 1 cup Water (or Fish Stock); 2 cups Coconut Milk (or 1 can); *For the Vegetables:**; 1 large Okra (Lady's Finger), ends trimmed; 1 medium Eggplant, cut into chunks

Fish Head Curry

🇸🇬 Singapore

Southeast Asia

A spicy and tangy curry made with a whole fish head and assorted vegetables, typically eaten with rice or bread.

Seafood

Spicy

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Ingredients

Fish head

curry

vegetables

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