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！)