---
title: Fish Head Curry
servings: 4
prep time: 25 minutes
cook time: 35 minutes
source: https://mycibora.com/recipes/singapore-fish-head-curry
---

Gather @tomato{3}, @tamarind paste{2%tbsp}, @mustard seed{1%tsp}, @fenugreek seed{0.5%tsp}, @curry leaf{15%leaf} and @vegetable oil{3%tbsp}.

Toast the @curry powder{3%tbsp} with the mustard and fenugreek seeds in the oil until the seeds pop and everything smells nutty.

Add the @onion{2}, @garlic{5%clove}, @ginger{30%g} and curry leaves and fry until the onion collapses soft and gold.

Add the tomatoes and tamarind and mash down into a thick, sour base, about 5 minutes. ~{5%minutes}

Pour in the @coconut milk{300%ml} and 400ml water and bring to a simmer.

Slide in the @fish head{1.2%kg}, @eggplant{200%g} and @okra{150%g}; simmer gently, spooning sauce over the top, until the fish is opaque and flakes easily, 20–25 minutes. ~{1350%seconds}

Taste and adjust with more tamarind or salt until the sourness is bright, not shy.

Serve straight from the pot with rice — the cheeks are the first thing to disappear.