Singaporean · Singapore
Fish Head Curry
A spicy and tangy curry made with fish head, tomatoes, and a blend of spices.
35 minutes4 servings
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Ingredients
Method
- Heat oil in a pot, add garlic and onions, and sauté until fragrant.
- 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.