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

fish head

🥗Healthier: firm white fish

💰Cheaper: canned fish

Canned fish is budget-friendly and still flavorful.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Evaporated milk provides creaminess at a lower cost.

curry paste

🥗Healthier: homemade spice blend

💰Cheaper: store-bought curry powder

Homemade blends can be tailored to taste and cost.

okra

🥗Healthier: zucchini

💰Cheaper: green beans

Green beans are often more affordable and widely available.

Prepare tamarind water by soaking 1 spoonful of tamarind in 200 ml of hot water and set aside.

Blend 15 pieces of dried chili, 20 g of young ginger, 4 red chilies, 5 garlic, and 10 shallots with 2-3 tbsp of oil until smooth.

Dry fry 10 g of balachan in a wok over medium-low heat until it crumbles, then remove from heat.

In the same wok, add more oil and fry the blended rampa paste, adding 2 sprigs of curry leaves and 2 smashed stems of lemongrass.

Fry the rampa until the oil separates, about 15 minutes, then add 1 liter of water and 1 ikamis stock cube, along with the tamarind water.

Once boiling, season with 1 teaspoon of sugar and 2 tbsp of fish sauce, then add 1 tomato, 200 g of eggplant, 100 g of long beans, and 4 tofu puffs.

Cook for 10 minutes, then add the half fish head and 5 pieces of okra, cover, and cook for another 12-15 minutes.

Finally, reduce heat and stir in 150 ml of coconut milk, then serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens