Singaporean Fish Head Curry Recipe

Name: Singaporean Fish Head Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole fish heads, cut into 2 or 600 g fish steaks; 10 g ginger, thinly shredded; 3 garlic cloves, thinly sliced; 3 onions, thinly sliced; 5 tablespoons curry paste (recipe follows); 3 tomatoes, quartered; 6 red chilies, slit into half lengthwise; 6 green chilies, slit into half lengthwise; 2 -3 sprigs curry leaves; 1/2 - 1 teaspoon salt; 1 tablespoon sugar; 1 tablespoon tamarind paste, diluted with; 1/2 cup water; 1 cup coconut milk (regular not the lite version); curry powder (Seeds Mixture); 250 g coriander powder; 60 g cumin powder; 150 g chili powder; 30 g turmeric powder; 20 g black pepper; 10 g ground fenugreek; 5 tablespoons sunflower oil

Servings: persons

1 whole fish heads, cut into 2 or 600 g fish steaks
10 g ginger, thinly shredded
3 garlic cloves, thinly sliced
3 onions, thinly sliced
5 tablespoons curry paste (recipe follows)
3 tomatoes, quartered
6 red chilies, slit into half lengthwise
6 green chilies, slit into half lengthwise
2 -3 sprigs curry leaves
1/2 - 1 teaspoon salt
1 tablespoon sugar
1 tablespoon tamarind paste, diluted with
1/2 cup water
1 cup coconut milk (regular not the lite version)
curry powder (Seeds Mixture)
250 g coriander powder
60 g cumin powder
150 g chili powder
30 g turmeric powder
20 g black pepper
10 g ground fenugreek
5 tablespoons sunflower oil

1
Wash the fish head or fish steaks and pat dry. Keep aside.
2
Heat oil in a wok or saucepan, add curry seeds mixture and ginger and stir fry over high heat for two to three minutes till the seeds pop.
3
Cool slightly then pulse in a food processor to create the paste.
4
In the same wok or sauce pan with the remaining oil, add garlic and stir fry till lightly browned.
5
Add the curry paste and stir fry till fragrant and cooked.
6
Add the onions and stir fry briefly for about one minute.
7
Put in half of the coconut milk, bring to a boil, remember to keep stirring to avoid curdling.
8
Add the fish, cook for 10 minutes before adding the remaining coconut milk and the tamarind juice.
9
Add the tomatoes, red chilli, green chilli, curry leaves, salt and sugar.
10
Simmer gently for about five to eight minutes or until the sauce is thickened to a desired consistency and the fish is cooked through.
11
You may add more liquid if there is not enough gravy.
12
Serve with steaming hot rice.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 whole fish heads, cut into 2 or 600 g fish steaks, 10 g ginger, thinly shredded, 3 garlic cloves, thinly sliced, 3 onions, thinly sliced, and more.

Yes, Singaporean Fish Head Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Singaporean Fish Head Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions