Fish Head Curry Fiesta
Fish Head Curry Fiesta is a popular dish in Singaporean Chinese cuisine, known for its rich and flavorful curry sauce. This recipe is perfect for a festive gathering or special occasion.
Ingredients
- 1 large fish head, cleaned and cut into pieces
- 3 tablespoons curry powder
- 1 onion, sliced
- 2 tomatoes, cut into wedges
- 1 can coconut milk
- 2 cups water
- 4 pieces okra, halved
- 2 red chilies, sliced
- 3 sprigs fresh curry leaves
- Salt to taste
Instructions
- In a large pot, heat some oil and sauté the sliced onion until fragrant.
- Add the curry powder and continue to sauté until aromatic.
- Add the fish head pieces and coat them with the curry mixture.
- Pour in the coconut milk and water, then add the tomatoes, okra, red chilies, and curry leaves.
- Simmer for 30-40 minutes until the fish head is cooked through and the curry sauce has thickened.
- Season with salt to taste and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Knife Cutting board Stirring spoon
Tools
Stovetop
Serving suggestions
Serve the Fish Head Curry Fiesta with steamed rice or crusty bread to soak up the delicious curry sauce.
Tips & tricks
For an extra kick of heat, add more red chilies or a spoonful of sambal chili paste to the curry.
Cost
$20