An iconic dish, Fish Head Curry is one delectable dish that Singaporeans can’t help to swoon at especially when it is bubbling in a large clay pot. Like the local culture, this dish is the epitome of a cultural melting pot as it mixes South Indian curry spices with the fish head, a delicacy among the Chinese. Every ethnic group here has its own version of the dish, with slight variations to the curry. In this recipe, home cook Berlinda Goh has her own concoction of homemade curry paste, and we can vouch for how yummy it tastes!
Say goodbye to preservatives and flavouring from instant pastes as this recipe shows you a healthier option of making an easy and fresh curry paste. If you’re sceptical as to how the tedious the process may be, fret not! With the help of a Kenwood Food Processor, Berlinda breezes through the recipe in a jiffy. This user-friendly food processor comes with 8 attachments for your cooking and baking needs - from slicing and grating vegetables, to even chopping and blending to make the perfect luscious thick curry paste.
- 8 bulbs shallot
- 15 cloves garlic
- 1 yellow onion
- 3 cm ginger
- 2 tbsp chilli powder
- 1 fish head (ang goli/red seabream)
- 200 g blended chilli paste
- 500 ml water
- 200 ml coconut milk
- 1 medium brinjal
- 1 small carrot
- 10 ladies fingers
- 3 long beans
- 2 tomatoes
- 3-4 taupok (beancurd puffs)
- 2 sprigs curry leaves
- 1.5 tsp assam paste
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 3 tbsp curry powder
- 8 tbsp cooking oil
- Add all the chili spice ingredients into Kenwood Food Processor & blend to form a paste.
- Heat up a frying wok, add in 8 tablespoons of cooking oil & the blended chili paste.
- Fry on low heat, add 1 teaspoon of salt & 1 teaspoon of sugar. Fry until oil separates from paste for about 20 minutes.
- Scoop out 200g of this chili paste for curry recipe. Keep the remaining in a clean glass container, it can be used for other dishes.
- Cut brinjal, carrot, ladies fingers & long beans into pieces of about 5cm long. Cut taupok into smaller pieces (if necessary).
- Using a pot/wok big enough for curry, add in 200g of chili paste, curry powder, fenugreek seeds, mustard seeds & curry leaves. Fry briefly and add in 500ml of water to boil.
- Add in carrots, brinjal & tomatoes. Cook for about 5 minutes.
- Add in ladies fingers & long beans.
- Stir in assam paste & boil for another 5 minutes.
- Add in coconut milk, add in 1 teaspoon of mushroom seasoning (or replace with salt to taste). Let mixture boil, put in fish head & taupok, cook for about 10 minutes.
- Off the heat, cover with lid & let it rest for at least half an hour to infuse the curry flavours.
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