Fish head curry
Singapore has a vibrant mix of Chinese, Indians, Malays and a smattering of Europeans, and offers some of the best street food in the world. Wickedfood Cooking School has visited the city in search of its mouthwatering flavours. Fish head curry is one of the dishes we teach in our cooking class.
100 g shallots
130 g grated coconut
1 cup water
1t turmeric powder
2t cumin powder
3T chilli powder
5T coriander powder
½t mustard seeds
½t cumin seeds
½t fennel seeds, coarsely pounded
1 medium onion, thinly sliced
10 cloves garlic, thinly sliced
2 cm ginger, thinly sliced
2 sprigs curry leaves
180 g tamarind mixed with 6 cups water and strained
300 g ladies fingers or brinjals cut into 4-5 cm pieces
4 tomatoes, quartered
1 fish head, about 1-1 ½ kg, halved and cleaned
3 tablespoons finely chopped coriander leaves
- Blend the coconut and shallots together with the water until smooth.
- Mix the blended ingredients with the turmeric, cumin, chilli and coriander powder and the salt. Leave aside.
- Heat oil and fry the mustard seeds, cumin seeds, fennel seeds and fenugreek until aromatic.
- Add in the onion, garlic, ginger and curry leaves. Saute till onion turn golden brown.
- Add in the blended ingredients and saute over low heat till oil separates.
- Add in the tamarind water and boil for about 5 minutes.
- Add in the vegetables and boil till tender.
- Lower in the fish head and cook over medium heat till the fish head is cooked.
- Sprinkle with chopped coriander leaves before serving.
NOTE: If you don’t have separate curry powders use 9T Fish curry powder
Great Asian recipes – Click here:
Kaeng kari ka – yellow curried chicken
Phanaeng Beef Curry in sweet peanut sauce
Warm squid salad in a pineapple
Cooking schools in South East Asia
Thai House cooking school • Bangkok • Thailand
Chiang Mai Thai Cookery School • Thailand
Red Bridge Cooking School • Hoi An • Vietnam
Books reviewed by Wickedfood on Asian food:
Wickedfood cooking school runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.