Curry fish head is a popular dish amongst Singaporeans. It is the liking of the fish head by the Chinese with the use of traditional South Indian fish curry recipe that some say this is a true blue Singapore recipe which was first surfaced back in 1952 at Mt. Sophia! While we are unsure of the origin of this recipe, there is one thing that we are truly certain and that is history has been really kind to us! Keeping such wonderful delicacy to our current generation and not much was lost in transition over the past 64 years!
The Fish Head Curry is also one of Mdm Cheng’s favourite home cooked food, which she usually only cooks it during special occasions for her family and relatives. Many thanks to Mdm Cheng for all her selfless sharing so far! She has been sharing her delicious food recipes with us just so that we can create these wonderful cooking videos for you. Assam Curry Fish Head recipe provided below, start cooking now!
| Servings | Prep Time |
| 5 people | 20 minutes |
| Cook Time |
| 30 minutes |
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Fish Head Curry is a popular dish amongst Singaporeans. It is the liking of the fish head by the Chinese with the use of traditional South Indian fish curry recipe that some say this is a true blue Singapore recipe which was first surfaced back in 1952 at Mt. Sophia!
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- ½ Gold Band Snapper head also known as Ang Go Li (半个多牙紫鱼的鱼头)
- 3 slices ginger skin removed （3片小生姜，去皮）
- 15 g Dried Assam slice （15克阿萨姆干片）
- 2 g curry leaves （2克咖喱叶）
- 2 stalks lemon grass halved and pounded （2个香茅， 切半， 压碎）
- 230 g curry paste Packet (230克咖喱酱）
- 1 brinjal medium size, cut into quarter, then halved (1个中形的茄子，切成小块)
- 8 lady’s finger halved. （8个羊角豆， 切半）
- 4 tomatoes sliced into wedges.（4个番茄，切成楔形）
- 200 ml coconut cream （200毫升椰奶）
- Step 1: Steam the fish head with ginger for 10 mins。 （把生姜片放在鱼头上，蒸10分钟。）
- Step 2: In a cassarole, pour in 1.5ml of water and boil it with the Assam slices for 10 mins. After the water boils, remove the Assam slices and set aside the juice. （煮滚150毫升的水，倒入阿萨姆干片。十分钟后把阿萨姆片捞出，阿萨姆汁备用。）
- Step 3: In a wok, fry curry leaves and lemon grass till it dries up. Add in 3 tablespoon of oil, curry paste and brinjal, stir fry till the fragrance releases. Pour in Assam water and coconut cream. Simmer for 5 mins. (在热锅里，炒干咖喱叶和香茅。倒入油，咖喱酱和茄子，翻炒到香味扑鼻。倒入阿萨姆汁和椰奶，用小火闷煮5分钟.)
- Step 4: In a casserole, add in Lady’s finger, Steamed Fish, curry and Tomato. Simmer for 10 mins, add in salt to taste. Ready to serve. (在锅里，加入羊角豆，蒸熟的鱼头， 咖喱汁和番茄。用小火闷煮10分钟。如果需要提味， 您可以随意加盐。熄火上菜咯！)
Recipe adapted from Mdm Cheng Geck Chau
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