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.