SINGAPORE FISH HEAD CURRY

I belong to a place / community who dream, eat, love fish like cats, the first thing that caught my attention in this island was it's love for fish prepared in variety of sauces. At restaurants you are not allowed to enter the kitchen, whenever I visit a food court here, I love standing, watching with what expertise they cook in big woks. 

I was particularly hooked to fish head curry for two reasons...... the enticing colour of the curry; the other reason may be recipes with fish head is common in our community. I have learnt to eat fish head  alone ever since I was 6. In spite of the fact that the senior at home pulls my leg saying "you are still not satisfied eating mine that you need fish heads". They are a must on my plate. Singapore fish head curry is quite different than that of us. It was a must do as I love variety in my food, whether its at home or for the guests.

WIKI says fish head curry was first sold in a small shop in Mt.Sophia. It was a brainchild of an Indian, M. J. Gomez who suited it to the local taste. It got extremely popular among the Chinese and Malays. The spices used in this dish is heavily influenced by the South Indian fish curry. Though I feel the recipe has been modified to suit the taste buds of the variety of people staying here. 

If ever you visit Singapore, You must visit the restaurants in and around Tekka Market or those along the Race Course Road to have a taste of authentic fish head curry. You have innumerable food courts preparing it maintaining all hygiene. The Chinese restaurants do offer this dish. If  you wish to have it sitting in a cosy, homely atmosphere, visit my kitchen, once you enter the door, you can feel the warmth, we assure that.

Exploring through various recipes, I zeroed in on this particular recipe. You can use the same curry for preparing fish, egg or chicken.

INGREDIENTS :

Fish Head : 1 or 2 big[each cut into halves, I used Salmon head]
Lady's Finger : 4-5
Egg Plant : 2 [small variety]
Tomato : 2 medium
Cumin Seeds : 1 tsp
Mustard Seeds : 1tsp
Fenugreek Seeds : 1/2 tsp
Coriander Seeds : 1 tsp
Chilli Powder : 1 tsp
Ginger : 3 inches chopped
Garlic : 5 cloves
Cinnamon Stick : 2 inches
Onion : 1big
Green Chillies: 2-3
Coconut Milk : 100 ml
Curry Leaves : 10 -12
Salt : As per taste
Turmeric :1 tsp.
Tamarind Pulp : 1/2 small tea cup 
Oil : 3 tbsp


PROCEDURE :

Clean, thoroughly wash the fish heads, marinate with little salt and sugar for half an hour. Soak the tamarind pulp in a small cup of water.

Wash and cut the ends of the lady's fingers. Wash, cut off the ends of the eggplants and then cut into halves. Rub little salt in them.

Dry roast cumin, coriander, fenugreek, mustard, 5-6 curry leaves, garlic, ginger, cinnamon together for 2-3 minutes. Now add all the dry roasted spices in a blender and turn into a smooth paste using water as required.

Peel, wash and slice the onions. Wash and cut each tomato into 4 pieces, deseed. Cut big green chillies into halves. Keep salt, turmeric and chilly powder ready along with the coconut milk. Wash the curry leaves.

Heat oil in a wide mouthed wok. Fry sliced onion till translucent. Add spice paste. Saute well for 2 minutes. Add salt, turmeric, chilli powder, mix well, stir for a minutes.

Add a big cup water. Let the curry come to boil. Drain marinade from fish heads, add to the curry. Add lady's fingers, egg plant pieces too. Cover, let cook for 2 minutes.

Remove cover, add tomato pieces, slitted green chillies, strained tamarind pulp. Pour in coconut milk. Add rest of curry leaves. Cover cook for 3 minutes.

Switch off gas stove, its done. Enjoy with piping hot steamed rice!