Singapore Fish Head Curry

Singapore Fish Head Curry

Hello Everyone! It’s been a while since my last post here on the blog; I’ve been super busy with work since I moved to a new department in the beginning of October, and doing some freelance work on top of that. I’ve also been focusing on creating sponsored content for Instagram and participating in a TikTok Challenge this past month. Now that things have slowed down just a little bit, I finally found the time to sit down and write this post/recipe (just hours before this is going live), to share with everyone!

We still have three more countries to venture through on our Flavours of Southeast Asia before the year ends, so the coming weeks will just be quick stopovers – and first, we’re taking a stroll through the many hawker centers in Singapore for their famous Fish Head Curry!

Singapore Fish Head Curry

The dish is actually of South Indian origins, but has been popularised in countries such as Malaysia and Singapore where it was introduced by the Indian migrants when they moved to the region. Thus, this dish is more commonly found at many Indian eateries across Malaysia and Singapore, served typically as a main to steamed rice.

Of course, there’s no problem in using the whole fish, which is what I did, as opposed to just using the head. The main reason why the fish head is much sought after when making a curry is because the meat found at the jaws, below the gills, and at the back of the neck is the sweetest and most delicate. It is also where it absorbs the flavours of the curry best. The important thing is to use fresh fish, whether sea bream, sea bass, snapper, tilapia, or any other white-fleshed fish, and to not overcook it.

I’ve had this dish many times before during my travels to Singapore and have made it a couple of times before when I was still living in Brunei. This is the first time I am making it again at home after a couple of years. The curry is thick, creamy, aromatic, tangy, and spicy; best served with vegetables such as okra and eggplant to soak up all the gravy goodness.

Note that there are some ingredients that I could not source locally for this dish, eg. brown mustard seeds, fenugreek seeds, fresh galangal, and fish curry paste. The seeds I just left out, and used crushed galangal from a jar, and red curry paste instead.

Singapore Fish Head Curry Ingredients

PREP TIME 30 MINS | COOKING TIME 30 MINS | SERVES 4

INGREDIENTS

  • 1.5 kg red snapper fish, sliced
  • 2 tbsp cooking oil
  • 2 tsp cumin seeds
  • 15 pcs dried curry leaves
  • 3 pcs dried long red chillies
  • 3 tbsp red curry powder (or fish curry powder)
  • 2 tbsp tamarind paste
  • 2 tbsp coconut sugar
  • 200 ml coconut milk (or more if you want it creamier)
  • 2 tsp salt
  • 2 cups water (or fish stock)
  • 1 large tomato, cut into wedges
  • 1 bunch (5 pcs) okra, halved
  • 2 eggplants, halves lengthwise and then cut into 3 horizontally
  • Shredded scallion, to garnish

For the curry paste

  • 6 garlic cloves, peeled and chopped
  • 3 pcs red bird’s eye chillies (more if you want it spicier, or vice versa)
  • 2 stalks lemongrass (white part only), chopped
  • 1 medium-sized red onion, peeled and chopped
  • 1-inch sized ginger, peeled and chopped
  • 1-inch sized turmeric, peeled and chopped
  • 1 & 1/2 tsp crushed galangal paste
  • 1/4 cup water

METHOD

  1. Curry Paste: Pound all the ingredients together for the curry paste, except the water, using a mortar and pestle, until a smooth paste is formed. This should take about 10 to 15 minutes of elbow grease. Mix the water with the paste and then set aside until ready to use. Alternatively, you can place all the ingredients in a blender and blitz them into a smooth paste.
  2. Fish Head Curry: Heat 2 tablespoons of cook oil in a heavy-based pan over high heat. Fry the eggplant slices until browned and tender. Once done, set aside.
  3. Reduce the heat down to medium, and in the same pan toast the cumin seeds, curry leaves, and dried chillies. Cook until fragrant and be careful to not burn them.
  4. Add the curry paste and curry powder, cooking and stirring continuously for about 4 to 5 minutes or until the paste darkens in colour and the oils start to separate.
  5. Add the tamarind paste, coconut sugar, coconut milk, and season with salt. Stir and bring the mixture to a simmer before adding the water and tomato wedges. Bring to a boil.
  6. Once boiling, add the fish head (and fish slices) to the curry mixture. Cover and cook on low heat for 8 – 10 minutes or until the fish is cooked through. In the last minute or so, add the okra to the curry and cook until tender.
  7. Transfer the fish head curry to a serving dish, top with the fried eggplant, and garnish with some shredded scallions. Serve immediately with steamed rice and enjoy!

Singapore Fish Head Curry

Singapore Fish Head Curry

BON APPÉTIT

– Ally xx

Follow me on my social media accounts:
Facebook: Amcarmen’s Kitchen
Instagram: @amcarmenskitchen
TikTok: @amcarmenskitchen

myTaste.com

Ikan Pepes (Grilled Fish in Banana Leaves)

Ikan Pepes (Grilled Fish in Banana Leaves)

Hello Everyone! Tonight’s recipe is actually also a national fish dish in East Timor. As we’ve covered back in March when we travelled through East Timor on our Flavours of Southeast Asia journey, the country was invaded and colonised by Indonesia after they gained their independence from Portugal. Therefore a lot of their cuisine is also inspired by Indonesian culture.

I’ve actually never had Ikan Pepes before; I guess the closest I’ve had that’s similar to this dish is Ikan Bakar, which in English literally means ‘burn fish’. The main difference between the two is how the banana leaves are used.

Pepes is an Indonesian cooking method using banana leaves as a food wrapping and secured with a fastener made from the central ribs of a coconut leaf (known as lidi seumat). The banana leaf package containing the food is then steamed or grilled over charcoal. Bakar on the other hand is a charcoal-grilling method where sometimes a sheet of banana leaf placed between the food and grill to prevent it from sticking to the grill and breaking into pieces.

Ikan Pepes (Grilled Fish in Banana Leaves)

Ikan Pepes is made by generously smothering the fish in a spice mixture. The mixture may vary among regions and places, but usually consists of a combination of shallots, garlic, chillies, coriander, tamarind paste, candlenuts, turmeric, galangal, and salt; all pounded together using a mortar and pestle, or blitzed in a food processor to create a paste. The fish is then wrapped in banana leaves to not only protect the fish from excessive charring, but also to add a subtle touch of fragrance to the dish as a whole. The fish is then typically eaten with rice for a complete meal.

You can use any type of fish for this dish as you prefer, such as snapper, perch, bream, or tilapia, and you may also opt to use fish fillets rather than cooking with a whole fish especially for those who don’t like struggling with fish bones. Likewise, while the method of pepes is commonly used to prepare fish, other ingredients such as shrimp, squid, chicken, beef, tofu, tempeh, mushrooms, or other vegetables are also available to be prepared using this method.

Ikan Pepes (Grilled Fish in Banana Leaves) Ingredients

PREP TIME 15 MINS | COOKING TIME 25 MINS | SERVES 4-6

INGREDIENTS

  • 2 red snappers (about 500g each in weight), descaled, gutted, and cleaned
  • Salt and freshly ground black pepper, to season

For the spice mixture

  • 3 red chillies, chopped
  • 2-3 garlic cloves, roughly chopped
  • 1 small red onion, roughly chopped
  • 1 stalk lemongrass (white part only), finely chopped
  • 1 thumb-sized turmeric, peeled and finely chopped
  • 1 tbsp raw peanuts
  • 7 cherry tomatoes*, halved
  • 1 tsp shrimp paste
  • 1 tbsp coconut sugar
  • 1 tbsp tamarind paste
  • Salt, to taste
  • Fresh banana leaves

To garnish

  • Lemon wedges
  • Red chillies, chopped
  • Spring onion (green parts), chopped

*Or use one small tomato and roughly chop. I used cherry tomatoes because I had some lying around that were getting soft.

METHOD

  1. Spice Mixture: Using a mortar and pestle, pound the garlic, onion, lemongrass, turmeric, and peanuts together until it forms into a rough paste. Add the tomatoes and continue to pound until they start to break down.
  2. Add in the shrimp paste, coconut sugar, tamarind paste, and season with salt. Use a spoon to mix them all together until well combined.

If using a food processor, add all the ingredients together and blend into a rough paste.

  1. Ikan Pepes: Place the prepared fish, that has been seasoned with a touch of salt and freshly ground black pepper, on top of a piece of banana leaf, on top of a piece of aluminium foil.
  2. Stuff the cavity of the snapper fish with the green parts of the lemongrass and white part of the spring onion. This is optional as I didn’t want to put these parts to waste so I decided to use them in the dish as well.
  3. Generously cover both sides of the fish with the spice mixture and enclose it in the banana leaf, and aluminium foil.
  4. Place the fish over a grill and cook on medium-high heat for 15 minutes on one side, and 10 minutes on the other; a total of 25 minutes, or until cooked through depending on the size of your fish or method of cooking.
  5. Once done, remove from the grill and transfer to a serving plate. Garnish with some spring onions, extra chillies, and lemon wedges on the side. Serve immediately while hot with rice. Enjoy!

1898

Ikan Pepes (Grilled Fish in Banana Leaves)

BON APPÉTIT

– Ally xx

myTaste.com