Fish Head Curry

Name: Fish Head Curry
Cuisine: singapore
Ingredients: 1 large (≈400g) cleaned Fish head (tilapia or pomfret); 1 medium diced Onion; 2 medium chopped Tomatoes; 4 minced Garlic cloves; 1 inch grated Ginger; 2 tbsp Curry powder; 1 tsp Turmeric powder; 250ml Coconut milk; 2 tbsp Fish sauce; 300ml Water; 1 tbsp chopped Cilantro; 2 Lime wedges

A recipe from singapore.

🇸🇬 singaporeSoupSeafood

Nutrition (per serving)

630Calories

28 gProtein

32 gCarbs

24 gFat

4 gSugar

1500 mgSalt

Ingredients

1 large (≈400g) cleaned Fish head (tilapia or pomfret)
1 medium diced Onion
2 medium chopped Tomatoes
4 minced Garlic cloves
1 inch grated Ginger
2 tbsp Curry powder
1 tsp Turmeric powder
250ml Coconut milk
2 tbsp Fish sauce
300ml Water
1 tbsp chopped Cilantro
2 Lime wedges

Method

Place the cleaned fish head in a large saucepan, add water to cover, and bring to a boil over high heat, then reduce to a gentle simmer for 15 minutes to extract flavor from the fish.
Drain the fish head, reserve the broth, and set the head aside; keep the broth for later use in the curry.
In a separate skillet, heat oil over medium heat, add diced onions and sauté until translucent, about 5 minutes, then add minced garlic and grated ginger, cooking for another 2 minutes until aromatic.
Stir in the curry powder and turmeric, cooking for 1 minute to toast the spices, which releases their essential oils and deepens the color.
Add the chopped tomatoes and cook for 4 minutes until they break down into a thick sauce, stirring frequently to avoid sticking.
Pour the reserved fish broth and coconut milk into the skillet, bring to a simmer, then gently place the fish head back into the sauce, covering it completely.
Simmer the curry for 20 minutes over low heat, turning the fish head occasionally to ensure even cooking and absorption of flavors.
Season with fish sauce, adjust salt if needed, then garnish with chopped cilantro and serve with lime wedges on the side for a bright, citrusy finish.