Ingredients with Measurements:
- 1 large fish head (about 1 kg)
- 2 tablespoons of curry powder
- 1 tablespoon of turmeric powder
- 1 tablespoon of cumin powder
- 1 tablespoon of coriander powder
- 1 tablespoon of chili powder
- 1 tablespoon of garlic paste
- 1 tablespoon of ginger paste
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 cup of coconut milk
- 1 cup of water
- Salt to taste
- 2 tablespoons of vegetable oil
- 1 tablespoon of chopped coriander leaves
Special equipment needed:
- Casserole dish
- Blender or food processor
Step-by-step instructions:
1. Clean the fish head and cut it into pieces. Set aside.
2. In a blender or food processor, blend the curry powder, turmeric powder, cumin powder, coriander powder, chili powder, garlic paste, ginger paste, and a little water to make a paste.
3. Heat the vegetable oil in a casserole dish over medium heat. Add the chopped onion and fry until golden brown.
4. Add the curry paste and fry for a few minutes until fragrant.
5. Add the chopped tomatoes and fry for a few minutes until they are soft and mushy.
6. Add the fish head pieces and fry for a few minutes until they are coated with the curry paste.
7. Add the coconut milk, water, and salt to taste. Stir well.
8. Cover the casserole dish and simmer for 20-25 minutes until the fish is cooked through.
9. Garnish with chopped coriander leaves and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 20g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- You can use any type of fish head for this recipe.
- You can use fresh or canned tomatoes.
Variations:
- You can add vegetables such as potatoes, carrots, or bell peppers to the casserole dish.
- You can use different types of curry powder or spices to adjust the flavor.
Tips and tricks:
- Make sure to fry the curry paste until fragrant to bring out the flavors.
- Adjust the amount of chili powder to your taste preference.
- Serve with rice or bread to soak up the curry sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a large bowl or on a platter with the fish head pieces arranged on top.
- Garnish with fresh coriander leaves and sliced red chilies.
Garnishes:
- Chopped coriander leaves
- Sliced red chilies
Pairings:
- Serve with steamed rice or bread.
Suggested side dishes:
- Steamed vegetables
- Pickled vegetables
- Papadums
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
Food history:
- Curry fish head casserole is a popular dish in Southeast Asia, particularly in Malaysia and Singapore.
Flavor profiles:
- Spicy, savory, and fragrant.
Serving suggestions:
- Serve hot with rice or bread.
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Region: Singaporean