Fish Head Curry
Ingredients:
1 fish head (about 1 kg)
2 round purple brinjals, quartered
4 pieces tender lady’s fingers
3 tomatoes, quartered
2 sprigs curry leaves
4 green chillies, slit half way lengthwise
5 red chillies, slit half way lengthwise
2 big onions, sliced thinly
2 cloves garlic, sliced thinly
1/2 thumb-size ginger, shredded
1 tbsp mixed curry seeds for fish curry
4 tbsp curry powder for fish + 10 tbsp water
300ml coconut milk
50g tamarind mixed with 300ml water
6 tbsp cooking oil
Seasoning:
1-2 tsp salt
2-3 tsp sugar
1 tsp vetsin
Method:
1. Wash fish head and drain. Season with salt and vetsin and steam till cooked.
2. Heat oil in wok and fry the curry seeds and shredded ginger till light brown.
3. Add garlic slices and stir-fry for 1/2 minute. Add the sliced onions and fry till soft and transparent.
4. Add the curry paste and 300ml coconut milk. Stir-fry till the oil comes through.
5. Add tomatoes, lady’s fingers, brinjals, curry leaves and chillies.
6. Add the tamarind juice, vetsin, salt and sugar and continue to cook over a low heat. If gravy is too thick, add a little more water and let simmer for 5 minutes.
7. Add the steamed fish head, cover wok and let simmer till cooked.
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Hi there, I like your blog! Nice recipe it looks yummy
Feel free to visit my blog too 
Click here for jeenas food recipe blog
Comment by | May 15, 2007
hi Jeena,
I love your blog too! Thanks for sharing your healthy recipes. The photographs make it very interesting too. Well done! I hope to be able to put up some nice pictures for my site soon. My legs giving me problems, that’s why have slowed down in posting.
Keep up your good work! Good Bless!
Rose
Comment by | May 16, 2007
Hi Rose, I have 2 recipes for fish head curry and they
both require curry seeds. I don’t know what these are
because they are not sold in my local stores in Cairns Australia. Are they the seeds from the curry leaf tree?
Please help? And, thank you, Janet
Comment by | June 6, 2007
hi Janet,
The curry seeds are a mixture of whole spices consisting of cummin, fennel, brown mustard seeds, fenugreek and husked blackgram dhal. You can mix your own using 1 tsp of each spice except for fenugreek, just use 1/2 tsp cause it’s a bit bitter.
All the best!
Rose
Comment by | June 7, 2007
Rose, what a lovely compilation of recipes. I had just been to Singapore and couldn’t get enough of this curry. Was looking for a recipe and glad to have found one. I loved the okra and brinjals floating in the curry. Thanks a bunch!!
Comment by Gini | August 27, 2007
hi Gini,
How do you like the Garden City? Clean and green and plenty of delicious food too. Hope you had a wonderful time here.
My fish head curry recipe is quite easy to cook and tastes as good. Do give me your feedback if you give it a try.
All the best!
Rose
Comment by rose | August 27, 2007
Rose, we made our first ever fishhead curry at home and it is delicious. Thanks again.
Comment by Gini | September 16, 2007
This looks wonderful, I can’t wait to try it. I have eaten fish head curry in many of the Singapore restaurants (The Apolo being my favourite, although Blue Ginger is pretty good too!).
What is vetsin? It isn’t a substance I know anything about.
Oh, and by the way I found you because I am looking to make cendol!. What’s the difference between cendol and ice kacang?
Thanks
Chris
Comment by Chris | March 27, 2008
Hi rose i am so impressed by your site and love all your recipes. However would appreicate if you can teach me how to make good rice wine because my daughter in law is givingbirth soon and i need some confinement recipes too. thank you so much and god bless you abundantly.
waiting for your reply
Comment by sharon | June 13, 2008
To Chris,
Vetsin??? = Monosodium Glutamate = leave it out mate
Comment by Ed Jay | October 7, 2008
Very nice post, I share the same position about this.
Comment by Holly | March 1, 2009