From the Malay and Chinese Food heritage, a tangy sour and mild spicy gravy that balances well with the sweetness from the fish. Best Fish Head Curry Singapore Halal Fish Head Curry Fish Head Curry Shop Now INGREDIENTS Ingredients For Step 1: 1 pkt Prima Taste Fish Head Curry Complete Sauce 600ml Water Combined weight approx. 20g Spring onion/ Chinese celery (Celery) Approx. 650g Or add more as desired Tomato/ Eggplant(Brinjal)/ Pineapple, preferably unripe/ Lady’s finger(okra/winged bean) As desired, optional Chilli/Chilli padi Ingredients For Step 2: Approx. 600g - 700g Whole fish Approx. 700g - 800g Whole fish head Approx. 700g - 800g Whole fish tail Approx. 500g - 600g Fish steak We Recommend: For whole fish head/whole fish/whole fish tail: Red Snapper, Sea Bream, Grouper For fish steak: Red Snapper, Sea Bream, Mackerel, Stingray Or, any firm textured fish of your choice You may use two different types of fish cuts, but total weight should not exceed approximately 800g Steps 1. Add 600ml water and Prima Taste Fish Head Curry complete sauce. Mix well. Add spring onion, Chinese celery, eggplant, lady’s finger, unripe pineapple, tomato, red chilli, and bring to a high boil.2. In a separate pot, blanch fish in boiling water for about 10 secs. For fish steak, blanching is not required. Remove fish and transfer to the boiling gravy in Step 1 or add in fish steak. Cover pot and low boil for 6 mins.3. Open pot cover and flip the fish. Cover pot and low boil for 6 mins. Cooking tip: After fire is turned off, leave fish head curry in the pot to soak up more flavour. Reheat before serving, if preferred.VARIATIONSAt Cooking Step 1: - For a more sour taste, add desired amount of lime/assam (tamarind) water. - For more exotic flavour, add in desired amount of lemongrass or kaffir lime leaves.At Cooking Step 3: - For a richer & creamier gravy, add desired amount of coconut cream or cooking cream, or evaporated milk after cooking for 4 mins. Do not cover pot and continue to simmer for another 2 mins.
