**What is Fish Head Curry?**
Fish head curry is a popular dish that showcases the rich culinary diversity of Singapore. This delectable meal combines elements from Indian and Chinese cuisines, featuring a whole fish head stewed in a fragrant curry sauce. The curry typically includes spices such as turmeric, coriander, cumin, fennel, and chili powder, which create a bold and aromatic flavor profile. Vegetables like eggplant, okra, and tomatoes are often added to enhance the dish, making it a hearty and satisfying meal. Fish head curry is celebrated for its unique taste and the delicate texture of the fish cheeks and eyes, which are considered the most coveted parts.
**History of Fish Head Curry**
The history of fish head curry in Singapore dates back to the 1940s when an Indian chef, originally from Kerala, decided to cater to the Chinese community by creating a dish that incorporated the fish head, a Chinese delicacy. This innovative fusion quickly gained popularity, becoming a beloved staple in Singaporean cuisine. Over the decades, fish head curry has evolved, with various regional variations emerging, each adding its own twist to the original recipe. Today, it stands as a testament to Singapore’s vibrant food culture and the harmonious blending of different culinary traditions.
### Fish Head Curry Recipe
**Prep Time:** 30 minutes
**Cook Time:** 45 minutes
**Total Time:** 1 hour 15 minutes
**Servings:** 4
**Yield:** 1 large fish head curry
**Ingredients:**
– 1 whole fish head (preferably snapper)
– 2 tablespoons curry powder
– 1 teaspoon turmeric powder
– 1 teaspoon cumin seeds
– 1 teaspoon coriander seeds
– 1 teaspoon fennel seeds
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 thumb-sized piece of ginger, minced
– 1 cup coconut milk
– 2 cups water
– 1 eggplant, cut into chunks
– 6 okra, trimmed
– 2 tomatoes, quartered
– Salt to taste
– Fresh cilantro for garnish
**Instructions:**
1. Clean and prepare the fish head, removing any scales and gills.
2. In a dry pan, toast the cumin, coriander, and fennel seeds until fragrant. Grind into a fine powder.
3. Heat vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, sautéing until the onion turns golden brown.
4. Stir in the curry powder, ground spices, and turmeric, cooking for another minute until the spices release their aroma.
5. Add the coconut milk and water, bringing the mixture to a simmer.
6. Gently place the fish head into the pot, ensuring it is partially submerged in the curry sauce.
7. Add the eggplant, okra, and tomatoes. Simmer for 30-35 minutes, or until the fish is cooked through and the vegetables are tender.
8. Season with salt to taste.
9. Garnish with fresh cilantro before serving.
Enjoy your homemade fish head curry with steamed rice or bread!
