Singaporean Fish Head Curry

          I usually prepare fish head curry - Bengali style, either with lentils, veggies or rice. But today I tried it the Singaporean style and it turned out simply delicious. This is the Indian version of this popular fish curry, cooked in coconut milk, tamarind water and along with some veggies thrown in. It is best enjoyed with plain steamed rice. So check out the step by step pictorial recipe to prepare this Singaporean delicacy.

          This dish brought back some lovely memories of my stay in Singapore a couple of years back. I had the privilege of tasting this delicacy at Muthu's restaurant, where it has originated. There are a lot of versions to this dish. It is prepared with lemon grass, kaffir lime leaves, chinese cabbage in the Chinese style and in the Malay version, prawn paste and galangal are added.



          I gave some twist to the original version in the sense I have made use of Rohu fish head instead of the Red Snapper fish head that is traditionally used. Moreover I have fried the fish head first, a la Bengali style, before dropping it into the gravy. But one thing is for sure, whatever way it is cooked it is just awesome. 

• 1 Rohu fish head / Red Snapper fish head
• 4 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/2 tsp. fennel seeds
• 1/4 tsp. fenugreek seeds
• 1/4 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 3-4 slit green chilies
• 1 sprig curry leaves
• 1 tsp. garlic, chopped
• 1-2 onions, chopped
• 1 tsp. ginger-garlic paste
• 1/2 cup tomato puree
• 1 tsp. tamarind paste mixed with 1 cup water
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 2 baby eggplants / 1 long eggplant, sliced lengthwise
• 4-5 okra, cut into half
• 1 cup coconut milk
• 1 tbsp. coriander leaves to garnish

          Marinate the fish head with a pinch of salt and turmeric powder for 10-15 minutes. Heat 2 tbsp. oil in a pan and fry them till golden in colour. Drain and keep aside.

          Heat remaining oil and temper with mustard seeds, fennel seeds, fenugreek seeds and cumin seeds. Allow it to splutter.

          Add the curry leaves, garlic, asafoetida and green chilies. Saute for a few seconds. Then add the onion and continue to fry till light brown. Add the ginger-garlic paste and fry well.

          Add the tomato paste and all the dry spices. Fry on a medium flame till the oil separates. Add the tamarind water and bring it to a boil. 

          Add the okra and eggplants and simmer, covered on a low flame till they are half done. Now add the coconut milk and bring it to a boil. 

          Drop in the fried fish head. Cover and continue to simmer for a further 2 minutes or till the oil starts to rise on the top. Serve, garnished with coriander leaves.

                   Marinate fish head with a pinch of salt & turmeric powder for 10-15 min.
                   Heat 2 tbsp. oil & fry them till golden in colour. Drain & keep aside.

                  Heat remaining oil & temper with mustard seeds, fennel seeds, fenugreek 
                  seeds & cumin seeds. Allow it to splutter.

                   Add curry leaves, garlic, asafoetida & green chilies. Saute for few seconds. 

                                Then add onion & continue to fry till light brown. 

                                Add ginger-garlic paste & fry well.

                                Add tomato paste &.....

                           .......all dry spices. Fry on a medium flame till oil separates.

                                Add tamarind water & bring to a boil. 

                                Add okra & eggplants.

                                Simmer, covered on a low flame till they are half done. 

                               Now add coconut milk & bring to a boil. 

                                Drop the fried fish head. Cover & simmer for 2 minutes.

                              ......or till oil starts to rise on the top. 

                                Serve, garnished with coriander leaves.

Muri Ghonto (Fish Head Curry)

       
          This is a traditional Bengali homemade delicacy of fish head curry cooked with rice. Generally Rohu fish head is used in this preparation. But if not available you can go ahead and use Katla or Hilsa fish head. It is a very delicious dish which no Bengali who is a fish lover will deny. 

         It is tempered with bay leaves and whole garam masala and cooked with potatoes, rice and an assortment of spices. The addition of ghee at the end gives a very good flavour and aroma which is simply irresistible. Adjust the consistency of water as a little bit of gravy would be welcome.

• 1 Rohu fish head, deep fried
• 1/4 cup rice, soaked for 30 minutes
• 2 medium potatoes, each cut into four
• 2 onions, sliced
• 1 tbsp. ginger-garlic paste
• 1 tsp. cumin powder
• salt to taste
• 1/2 tsp. turmeric powder
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1/2 tsp. cumin seeds
• 1/2 tsp. garam masala powder
• 2 bay leaves
• 3-4 tbsp. mustard oil
• 1 tsp. ghee (clarified butter)
• 2 cups hot water

          Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with bay leaves, cumin seeds, cinnamon, cardamoms and cloves and saute for a few seconds.

          Add the onions and fry till golden brown. Add the ginger-garlic paste, cumin powder and turmeric powder mixed with a little water. Saute till oil starts to leave the sides of the pan.

          Add the drained rice and fry for 2 minutes. Now add the fried fish head (crushed slightly), fried potatoes, salt and 2 cups hot water.

          Cover and cook on low flame till the potatoes and the rice are done. Before removing, add the garam masala powder and ghee and give it a stir. Keep covered for 5 minutes before serving with hot steamed rice.