Singapore Fish Head Curry | Recipes are Simple

fish head

🥗Healthier: firm white fish

💰Cheaper: canned fish

Canned fish provides a budget-friendly option without compromising flavor.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blends can be tailored to taste and often cost less.

tamarind paste

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers acidity with fewer calories.

Heat oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic, ginger, and chopped chili; cook until fragrant, about 1-2 minutes.

Add curry powder and stir to coat the onions and garlic, cooking for 1 minute.

Pour in coconut milk and bring to a simmer, stirring occasionally.

Add tamarind paste and sugar; mix well until dissolved.

Introduce the fish head, ensuring it's submerged in the sauce.

Add chopped vegetables and fish sauce; simmer for 10-15 minutes until fish is cooked through.

Adjust seasoning with salt and lime juice to taste.

Garnish with fresh coriander before serving.

Cooking Techniques

Spice Level:

Allergens