
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!
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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Ingredients
- 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)
Instructions
- 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!)