Fish head curry is a concoction of Singapore.
There are many versions of preparing this dish.
Fish Head Curry
One large size fresh meaty Red Snapper (cut into halves)
6 red chillies
8 green chillies
5 tablespoons cooking oil
1 tablespoon mixed curry seeds for fish curry
Half thumb sized piece of ginger, thinly shredded
2 cloves of garlic, sliced thinly
2 onions, sliced thinly
4 tablespoons curry powder mixed into a paste with a bowl of water
One fresh coconut squeezed with 2 bowls of water (varies depending on the thickness of your choice of coconut milk)
Seasonings and Other Ingredients:
1 to 2 teaspoons of sea salt
3 teaspoons coarse sugar
3 tomatoes quartered
2 tablespoons of tamarind pulp with a bowl of water (squeezed and strained)
2 sprigs of curry leaves
Six tender (Okras) lady’s fingers
Slit the chillies halfway lengthwise.
Heat non stick wok. Add cooking oil and fry the curry seeds and ginger till light brown.
Add garlic and stir fry for a minute. Add the sliced onion and fry till soft and transparent.
Add the curry paste and one bowl fresh coconut milk.
Stir fry till the oil comes through.
Add seasonings and other ingredients and continue to cook over a low heat.
Add the remaining one bowl of fresh coconut milk. Let it simmer for 10 minutes.
Finally add the fish head, cover the wok and let it simmer till cooked.
You can include ingredients such as Chinese cabbage and deep fried bean curd sheets to this dish.