The origins of this Singapore street dish have become blurred with time. Some say it came with immigrants from Kerala in South India; others claim an Indian chef created it in Singapore in the 1950s or 60s. It is said that the best fish head curry, prized for the succulent cheeks, is still found at coffee shops in Singapore.
Ingredients: (Serves 2)
- 30 ml/2 tablespoons ghee or vegetable oil
- 10 ml/2 teaspoons brown mustard seeds
- 5 ml/1 teaspoon fenugreek seeds
- 5 ml/1 teaspoon cumin seeds
- A handful of curry leaves
- 15 ml/1 tablespoon palm sugar
- 30 ml/2 tablespoons tamarind pulp, soaked in 150 ml/½ pint water and strained for juice
- 600 ml/1 pint/2½ cups coconut milk
- 1 large fresh fish head, such as red snapper (about 900 g/2 lb), cleaned
- 5 okra, halved diagonally
- 2 large tomatoes, skinned, seeded and quartered
- Salt and ground black pepper, to taste
- Steamed rice and pickles, to serve
For the spice paste:
- 8 shallots, chopped
- 6 garlic cloves, chopped
- 4 red chilies, seeded and chopped
- 50 g/2 oz fresh root ginger, peeled and chopped
- 25 g/1 oz fresh turmeric, chopped
- 1 lemon grass stalk, trimmed and chopped
- 30 ml/2 tablespoons fish curry powder
Method:
To make the spice paste, grind all the ingredients together using a mortar and pestle or food processor.
Heat the ghee or oil in a wok or heavy pan. Stir in the mustard seeds, fenugreek and cumin seeds along with the curry leaves. Fry until the mustard seeds begin to pop and then stir in the spice paste.
Fry the spice paste until fragrant, then stir in the sugar, followed by the tamarind juice and coconut milk.
Bring to the boil, reduce the heat and add the fish head. Simmer gently for 10 minutes, then add the okra and tomatoes. Simmer for another 10 minutes or until the fish head is cooked. Season the sauce to taste and serve the fish head curry with steamed rice and pickles for a sumptuous meal.