Singaporean · Singapore

Garlic and Ginger Infusion Fish Head Curry

Name: Garlic and Ginger Infusion 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 clove garlic, minced; 1/2 tsp grated ginger

A robust flavor with extra garlic and ginger for depth.

42 minutes2 servings

Method

Heat oil in a pot, add garlic and onions, and sauté until fragrant.
After combining the dressing, stir in minced garlic and grated ginger 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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