Singapore Fish Head Curry

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Fry fenugreek and curry leaves in oil, then soften onion, garlic, and ginger.

Ingredients quick view

1 large red snapper head, cleaned and halved

3 tablespoons oil

1 teaspoon fenugreek seeds

2 sprigs curry leaves

1 onion, sliced

4 garlic cloves, minced

2 inches ginger, minced

3 tablespoons fish curry powder

1 teaspoon ground turmeric

2 tomatoes, chopped

4 cups water

1/3 cup tamarind water

8 okra

1 small eggplant, cut into chunks

1 cup coconut milk, optional

Salt to taste

Once the fish head is added, stir the gravy around it rather than breaking the fish apart.

Prepare garnishes, sauces, and blanched components before final wok-frying or bowl assembly.

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