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Singaporean Fish Head Curry
Singaporean Fish Head Curry

Before you jump to Singaporean Fish Head Curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Great Product And Can Also Be Beneficial For Your Health.

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Another benefit of coconut oil, although this has not yet been completely proven is that it could have healing affects for example antiviral and anti bacterial. If you have other oils in your house I recommend getting rid of them and replacing them with coconut oil on account of the many benefits that can be related to it. There is no doubt that in time businesses will be marketing coconut oil supplements, but now that you are aware of the benefits this is something you can start using today.

We hope you got insight from reading it, now let’s go back to singaporean fish head curry recipe. You can cook singaporean fish head curry using 24 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Singaporean Fish Head Curry:
  1. Prepare 1 Rohu fish head / Red Snapper fish head
  2. Take 4 tbsp oil
  3. Use 1/2 tsp cumin seeds
  4. Provide 1/2 tsp fennel seeds
  5. Prepare 1/4 tsp fenugreek seeds
  6. Get 1/4 tsp mustard seeds
  7. You need 1/4 tsp asafoetida
  8. Provide 3-4 slit green chilies
  9. Use 1 sprig curry leaves
  10. Provide 1 tsp garlic, chopped
  11. Take 1-2 onions, chopped
  12. Get 1 tsp ginger-garlic paste
  13. Get 1/2 cup tomato puree
  14. You need 1 tsp tamarind paste mixed with 1 cup water
  15. Use to taste salt
  16. Prepare 1/2 tsp turmeric powder
  17. Prepare 1 tbsp red chilli powder
  18. You need 1 tbsp coriander-cumin powder
  19. Get 1/2 tsp garam masala powder
  20. Prepare 2 baby eggplants
  21. Use 1 Long eggplant
  22. Take 4-5 okra, cut into half
  23. Use 1 cup coconut milk
  24. Get 1 tbsp coriander leaves to garnish
Steps to make Singaporean Fish Head Curry:
  1. Marinate the fish head with a pinch of salt and turmeric powder for 10-15 minutes. Heat 2 tbsp. oil in a pan and fry them till golden in colour. Drain and keep aside.
  2. Heat remaining oil and temper with mustard seeds, fennel seeds, - fenugreek seeds and cumin seeds. Allow it to splutter. Add the curry leaves, garlic, asafoetida and green chilies. Saute for a few seconds.
  3. Then add the onion and continue to fry till light brown. Add the ginger-garlic paste and fry well.
  4. Add the tomato paste and…………all the dry spices. Fry on a medium flame till the oil separates.
  5. Add the tamarind water and bring it to a boil. Add the okra and eggplants and simmer, covered on a low flame till they are half done.
  6. Now add the coconut milk and bring it to a boil.
  7. Drop in the fried fish head. Cover and continue to simmer for a - further 2 minutes……….or till the oil starts to rise on the top.
  8. Serve, garnished with coriander leaves.

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