Singaporean-Malaysian🐟 Seafood

Singapore Curry Fish Head

Name: Singapore Curry Fish Head
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Singaporean-Malaysian
Ingredients: 15 dried chillies, rehydrated and deseeded; 20 g young ginger; 4 fresh red chillies, deseeded; 5 garlic cloves; 10 shallots; 2-3 tbsp cooking oil; 2 sprigs curry leaves; 2 lemongrass stalks, white part only; 10 g belacan (shrimp paste), dry toasted; 2½ tbsp fish curry powder; 1 liter water; 1 anchovy (ikan bilis) stock cube; ~3-4 tbsp tamarind (asam) water; 1 tsp sugar; 2 tbsp fish sauce; 1 tomato, cut into wedges; 200 g aubergine (eggplant), cut into finger-length chunks; 100 g long beans, cut into finger-length pieces; 4 tofu puffs, cut in half; 500-600 g red snapper or grouper fish head or fish meat; 5 okra (lady's fingers), cut into smaller pieces; 150 ml coconut milk; 1 tbsp tamarind paste; 200 ml hot water (for tamarind soaking)

⏱ 70 min🍽 Serves 4

An authentic Singapore Zi Char style curry fish head featuring a rich and fragrant curry gravy paired with tender fish head and a medley of vegetables. This is a classic local favourite from Singapore hawker stalls, and easier to make at home than you might think.

Adapted from a video by Spice N' Pans

Easier Than You Think! Singapore Zi Char Curry Fish Head 咖喱鱼头 How To Make Restaurant Chinese Recipe

Watch on YouTube

Ingredients

dried chillies, rehydrated and deseeded15
young ginger20 g
fresh red chillies, deseeded4
garlic cloves5
shallots10
cooking oil2-3 tbsp
curry leaves2 sprigs
lemongrass stalks, white part only2

Steps

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1
Prepare the tamarind water by combining 1 tablespoon of tamarind paste with 200 ml of hot water. Use a fork to break apart and spread the paste, then strain through a sieve and set the liquid aside.
2
Make the rempah paste by blending the rehydrated dried chillies, young ginger, fresh red chillies, garlic cloves, shallots, and cooking oil until completely smooth.
3
Dry roast the 10g of belacan in a wok over medium-low heat without any oil, stirring constantly. Once it begins to crumble, remove from heat—this enhances the flavour.
4
In the same wok over medium heat, add oil and fry the rempah paste along with curry leaves, lemongrass, the dry-roasted belacan, and fish curry powder. Continue frying for about 15 minutes until the oil separates from the paste, stirring occasionally and adding more oil if needed.
5
Add 1 litre of water and an anchovy stock cube. Turn the heat to medium-high and bring to a boil.
6
Stir in the strained tamarind water, cover the wok, and allow to come to a full boil.
7
Season with 1 teaspoon of sugar and 2 tablespoons of fish sauce.
8
Add the tomato wedges, aubergine chunks, long beans, and tofu puffs (rinsed and squeezed dry). Cover and simmer for 10 minutes.
9
Add the cleaned fish head (red snapper or grouper), cover, and simmer for 12 to 15 minutes depending on the size (approximately 13 minutes for medium-sized pieces).
10
Add the okra pieces and reduce the heat slightly. Stir in 150 ml of coconut milk gently. When the curry returns to a gentle boil, the dish is ready to serve.

Singapore Curry Fish Head

Ingredients

Steps

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