How to Cook Authentic Singapore Curry Fish Head at Home (Step-by-Step Recipe)

If you’re a fan of the rich, aromatic flavors of Singapore’s Curry Fish Head, you’ll be delighted to know that you can recreate this iconic dish in your own kitchen. While the combination of spices and ingredients may seem intimidating at first, making an authentic Curry Fish Head at home is entirely doable. Whether you’re a seasoned cook or a novice in the kitchen, this recipe will guide you through the process of creating a dish that brings the taste of Singapore into your home.

What You’ll Need

Before we dive into the recipe, it’s important to gather the necessary ingredients. Authentic Curry Fish Head is typically made with fresh fish head (commonly red snapper or grouper) and a variety of aromatic spices. Here’s what you’ll need to prepare the curry:

Ingredients:

1 whole fish head (red snapper or grouper are ideal)
1 tablespoon vegetable oil
1 large onion, thinly sliced
4-5 cloves garlic, minced
1 thumb-sized piece of ginger, minced
1 stalk lemongrass, bruised and cut into 2-inch pieces
2-3 dried red chilies (adjust based on spice preference)
1-2 fresh red chilies, sliced (optional)
1 tablespoon curry powder (preferably Singapore or Indian-style)
1 teaspoon turmeric powder
1 tablespoon fish curry paste (optional for added richness)
2-3 tomatoes, cut into wedges
100g okra (lady’s fingers), cut into 2-inch pieces
100g eggplant (brinjal), sliced
400ml coconut milk
300ml water or fish stock
1 tablespoon tamarind paste or tamarind concentrate
1 tablespoon sugar (or to taste)
Salt to taste
Fresh coriander leaves (for garnish)

Optional Garnishes:

Lime wedges
Sambal (chili paste) for extra heat
Steamed rice or Indian-style bread (naan or paratha)

Step-by-Step Instructions

Step 1: Prepare the Fish Head Start by thoroughly cleaning the fish head under cold running water. Remove the gills, eyes, and any blood clots, then pat it dry with a paper towel. Depending on the size of the fish, you may want to cut it in half to make it easier to cook and serve. Fish heads are rich in flavor and collagen, which will contribute to the overall depth of the curry.

Step 2: Prepare the Spice Paste In a mortar and pestle or a food processor, combine the garlic, ginger, dried red chilies, fresh red chilies (if using), and a little oil to form a coarse paste. This spice paste will be the base of your curry, so be sure to grind it well to release the oils and aromas of the spices.

Step 3: Sauté the Aromatics Heat the vegetable oil in a large pot or wok over medium heat. Add the sliced onions and sauté until they turn golden brown and soft, about 5-7 minutes. Add the spice paste to the pot, along with the bruised lemongrass, and cook for another 3-4 minutes, stirring constantly, until the spices become fragrant and the oil starts to separate from the paste.

Step 4: Add the Curry Powder and Turmeric Once the spice paste is cooked, add the curry powder and turmeric powder. Stir the spices into the mixture for about 1 minute. This step will release the essential oils from the spices, allowing them to deepen the flavor of your curry. You’ll begin to smell the rich, aromatic fragrance that is characteristic of Curry Fish Head.

Step 5: Add the Tomatoes and Vegetables Next, toss in the tomato wedges and cook for 2-3 minutes until they soften and begin to break down, releasing their juices. Add the okra and eggplant to the pot, stirring them into the curry mixture. These vegetables will absorb the curry’s flavors and provide texture and balance to the dish. Stir for another 3-4 minutes to let the vegetables cook slightly before adding liquid.

Step 6: Add the Coconut Milk and Stock Pour in the coconut milk and water (or fish stock) into the pot, stirring well to combine. The coconut milk adds a creamy richness to the curry, while the stock or water will provide the base liquid. Bring the mixture to a gentle simmer, allowing the flavors to meld together.

Step 7: Add the Tamarind and Seasonings Stir in the tamarind paste or concentrate, which will add a tangy depth to the curry, balancing out the richness of the coconut milk. Add sugar to taste to round out the flavors. Season with salt, adjusting the seasoning to your preference. Let the curry simmer for about 5-10 minutes so that the vegetables soften and the flavors continue to develop.

Step 8: Add the Fish Head Gently place the fish head into the curry, making sure it is submerged in the liquid. Be careful not to break the fish head apart when stirring. Simmer for 15-20 minutes, or until the fish head is fully cooked and the meat is tender. The fish should easily separate from the bones when cooked properly. Be sure to check occasionally and add more water or stock if necessary to maintain the curry’s consistency.

Step 9: Final Adjustments Taste the curry and adjust the seasoning as needed, adding more salt, sugar, or tamarind paste if required. If you prefer a spicier curry, you can also add more chili at this stage.

Step 10: Garnish and Serve Once the fish head is tender and the curry has reached the desired consistency, remove the pot from the heat. Garnish the curry with freshly chopped coriander leaves for a burst of color and freshness. Serve the curry with steamed rice or Indian-style bread like naan or paratha to soak up all the delicious gravy.

Tips for Making the Perfect Curry Fish Head

Use Fresh Fish Head: The quality of the fish head is crucial for achieving a flavorful curry. Make sure you buy fresh fish from a reputable market, and if possible, ask the vendor to clean the fish head for you.
Adjust the Spice Level: Curry Fish Head can be as spicy as you like. You can control the heat by adjusting the number of dried and fresh chilies used in the paste. For a milder version, reduce the number of chilies or remove the seeds before adding them to the paste.
Cook the Curry Slowly: For the best flavor, allow the curry to simmer on low heat for a longer period of time. This will allow the spices to infuse deeply into the curry and the fish to become tender and flavorful.
Don’t Overcook the Fish: Fish heads cook quickly, and you don’t want to overcook them. Once the meat is tender and flakes easily from the bone, it’s time to remove the curry from the heat.
Add More Vegetables: Feel free to add more vegetables like long beans, mushrooms, or even tofu to your curry to suit your taste. These ingredients will absorb the curry’s flavors and provide additional texture.

Conclusion

Cooking authentic Curry Fish Head at home is a rewarding experience that allows you to enjoy this iconic Singaporean dish in the comfort of your own kitchen. With the right ingredients, a bit of patience, and attention to detail, you can recreate this flavorful and aromatic dish just like the restaurants in Singapore. The result is a hearty, satisfying curry filled with tender fish, spicy gravy, and a variety of delicious vegetables. Whether you’re cooking for a special occasion or just craving something truly comforting, this Curry Fish Head recipe will transport you straight to the heart of Singapore’s culinary culture. Enjoy!

How to Cook Authentic Singapore Curry Fish Head at Home (Step-by-Step Recipe)