Fish Head Curry | How to make Singapore Fish Head Curry | Meen Thalai Curry | South Indian Fish Recipes

I used to cook Fish curry or Meen Kulambu and put the fish head in that while boiling. I never know there is a special recipe for Fish Head Curry until I came here. In my Office get together once my colleague ordered this famous Singapore Fish Head Curry and when I tasted, it is something different from our normal Fish curry. Immediately I googled and took the base recipe of Fish head curry from Muthus Curry Restaurant and cooked it that weekend and it was awesome. I bet, if you try this one time, definitely you will keep trying this again and again. 

You can also view some Fish Recipes below

Meen Kuzhambu (Amma Special)
Masala Fish Fry
Anchovies Fish Fry
Restaurant Style Sura Puttu

Kerala Style Pomfret Fry
Nethili Sambal
Fish in Coconut Milk

Famous Singapore Fish Head Curry

Preparation time: 20 min | Cook Time: 35 min | Serves: 5

Recipe Category: Main | Recipe Cuisine: Singapore / South Indian

Ingredients

For marination of Fish
Fish head - 2
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - 1/4 tsp

For Gravy
1. Oil - 2.5 tbsp
2. Fenugreek seeds - 1/2 tsp
3. Cumin seeds - 1/2 tsp
4. Fennel seeds - 1/2 tsp
5. Green chillies - 3
6. Onion - 2 (Shallots - 20)
7. Tomato - 2
8. Ginger garlic paste - 1 tsp
9. Garlic pods - 4 to 5 (crushed)
10. Curry Leaves - 1 spring
11. Chilli powder - 1 tsp
12. Coriander powder - 1 tsp
13. Turmeric powder - 1/4 tsp
14. Coconut milk - 1 cup
15. Tamarind - 1 small lemon size
16. Veggies ( Brinjal - 2, Drumstick - 1, Ladies finger - 8 )
17. Salt - as needed
18. Water - as required
19. Coriander leaves - for garnishing

Lets see the method of cooking...

Method

1. Wash the fish head with salt. Add 1 tsp chilli powder, 1/4 tsp turmeric powder, 1/2 tsp coriander powder, 1/4 tsp salt. Sprinkle little water to this and marinate the fish. Let it rest for 2 hrs. Mean while soak the tamarind for 30 min and take the water and keep it ready.

2. In a big kadai or wok, add oil and when it is hot add the fenugreek seeds, cumin seeds, fennel seeds. In 30 seconds gap add the green chilli, curry leaves and garlic.

3. In another 30 seconds, add the onion and fry it. Wait till they becomes translucent. Now add the tomato and sauté them well. 

4. Add the ginger paste now and fry till the raw ginger smell goes off. By this time, the oil starts oozing out. 

5. Add the salt, chilli powder, coriander powder, turmeric powder. Fry for a min or 2. Add the tamarind water.

6. Let the tamarind water starts boiling. Add the drumstick and brinjal. 

7. Allow it to boil again for 5 min, as the drumstick takes more time to get cooked. Now add the okra and again allow to boil. Now add the coconut milk and bring to boil again.

8. When the veggies are half cooked, add the fish head with some water. Keep cooking for 15 min atleast or till the oil oozes or starts floating on the top.

9. Switch off the stove and garnish with coriander leaves and serve with white rice. 

Yummy and Famous Singapore Fish Head Curry is ready. 

Notes:

1. Be careful while adding the chilli powder, salt and coriander powder second time in the gravy, as the fish is marinated already. Sometimes it might be too spicy.

2. Also keep in mind we also add the green chillies. So adjust the chilli powder according to your taste buds. (The quantity mentioned, is for my family taste)

3. You can also add pepper powder, but it takes little peppery.
4. Adding coconut milk, enhances the taste.
5. Adding veggies is purely optional, but still it tastes good while adding.
6. Always allow to boil the fish curry for 15 min at least and the curry tastes great the next day.

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