Singaporean · Singapore

Smoky Tamarind Heat Fish Head Curry

Name: Smoky Tamarind Heat 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 smoked paprika; 1/2 tsp chili flakes

A smoky and spicy variation with added chili and smoked paprika.

42 minutes2 servings

Method

Heat oil in a pot, add garlic and onions, and sauté until fragrant.
After combining the dressing, add smoked paprika and chili flakes 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.

Soups Seafood Singapore recipes

Read in another language

More Singaporean recipes →