Fish Head Curry (Singapore Style)
Contributed by: Suresh Kumar
Mīṉ talai kaṟi is the name in Tamil but translates directly as fish head curry. The dish may have had its roots in India, but this version is uniquely Singaporean.
My family was really fond of large gatherings and big celebrations, and at the centre of them all was my amma. I guess that is where my love for cooking and hosting came from.
It was amma that taught me how to prepare this dish. I love it because it is not something you can prepare for yourself or for a couple. You need to share it with family and friends.
You can cook it in a big wok but my favourite is to cook it in a large claypot and bring it to the table bubbling and piping hot. It is my family’s favourite dish and I know once you try it, it will be yours too!
Portion: 5 - 6 pax
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Ingredients
• ½ tsp fenugreek seeds
• ½ tsp fennel seeds
• A pinch of black pepper powder
• 4 pcs green chilli
• 1 fish head (Red snapper preferred)
• Peanut or cooking oil
• 5 – 7 curry leaves
• 2 lemongrass, quartered
• 2 eggplants, quartered
• 6 – 7 lady’s finger, quartered
• 3 tomatoes, chopped
• 3 slices of pineapple
For the Curry Paste:
• 8 small onions, chopped
• 1 large onion, chopped
• 1 ginger, cut to small sizes
• 1 tsp turmeric powder
• 1 tbsp chopped garlic
• 3 tsp coriander powder
• 1 tsp cumin powder
• 3 tsp chilli powder
• 4 tsp fish curry powder
• A pinch of black pepper powder
• 1 tbsp salt
• 1 tbsp sugar or brown sugar
For the Curry:
• ¼ cup thick coconut milk
• Tamarind solution: Tamarind (Assam) mixed with 125 ml water, strained
Method
Preparing Fish Curry Paste:
Paste A
1. Heat 2 tbsps of oil in a wok.
2. Add fenugreek seeds and curry leaves. Allow the fenugreek seeds to crackle.
3. Add the chopped garlic to stir-fry, then add chopped onions (small and large). Take note not to stir-fry till burnt.
4. Remove Paste A and place in a clean bowl.
Paste B
1. Blend all the spices together (turmeric powder, coriander powder, cumin powder, chilli powder, fish curry powder, black pepper powder).
2. In a wok, add oil and cook the blended spices. Add a little water to ensure the paste does not burn. Stir till fragrant.
3. When the curry paste is well-mixed (smooth), add 2½ cups of water and bring it to a boil.
4. Add salt, tamarind solution, chopped tomato (½ of what you have prepared), lemongrass and ginger.
5. Remove Paste B and place in a separate, clean bowl.
Cooking Fish Head Curry:
1. Descale the fish head and wash thoroughly with some crushed ginger and salt to remove the fishy smell.
2. Heat 2 tbsps of oil in a wok over low flame.
3. Add paste A and B and stir-fry until both are well-mixed. Do sprinkle a little water to prevent the spices from being burnt.
4. Add salt and sugar to the mixture (to taste).
5. Add coconut milk and cook on low fire.
6. Add lady’s fingers, eggplants, pineapple slices, tomatoes, and green chilli when the mixture is aromatic.
7. Add the fish head gently to the wok and let it submerge in the curry. Swirl the fish head gently to avoid disintegrating the fish head in the wok.
8. It will take 15 to 20 mins or longer, depending on the size of the fish head.
9. Add some coriander leaves to garnish the dish.
10. Enjoy!
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