Assam Curry Fish Head
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
5people 20minutes
Cook Time
30minutes
Servings Prep Time
5people 20minutes
Cook Time
30minutes
Ingredients
  • ½ Gold Band Snapper headalso known as Ang Go Li (半个多牙紫鱼的鱼头)
  • 3slices gingerskin removed （3片小生姜，去皮）
  • 15g Dried Assam slice（15克阿萨姆干片）
  • 2g curry leaves（2克咖喱叶）
  • 2stalks lemon grasshalved and pounded （2个香茅， 切半， 压碎）
  • 230g curry pastePacket (230克咖喱酱）
  • 1 brinjalmedium size, cut into quarter, then halved (1个中形的茄子，切成小块)
  • 8 lady’s fingerhalved. （8个羊角豆， 切半）
  • 4 tomatoessliced into wedges.（4个番茄，切成楔形）
  • 200ml coconut cream（200毫升椰奶）
Instructions
  1. Step 1: Steam the fish head with ginger for 10 mins。 （把生姜片放在鱼头上，蒸10分钟。）
  2. 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。）
  3. 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.)
  4. 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！)