Singaporean · Singapore

Cumin and Coriander Kick Fish Head Curry

Name: Cumin and Coriander Kick Fish Head Curry
Total time: 42 min
Yield: 2 servings
Cuisine: Singaporean
Ingredients: 1 fish head, cleaned; 2 tomatoes, chopped; 1 onion, sliced; 2 cloves garlic, minced; 1 tablespoon turmeric powder; 2 cups water; 1 tablespoon tamarind paste; 2 green chilies, slit; 1/2 tsp ground cumin; 1/2 tsp ground coriander

A warm and aromatic variation with added cumin and coriander.

42 minutes2 servings

Method

Heat oil in a pot, add garlic and onions, and sauté until fragrant.
After combining the dressing, add ground cumin and ground coriander and mix well.
Add fish head, tomatoes, turmeric, and chilies. Cook for 5 minutes.
Pour in water and tamarind paste. Bring to a boil.
Simmer for 15-20 minutes until fish is tender and sauce thickens.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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