You can also view some Fish Recipes below

Kerala Style Pomfret Fry
Nethili Sambal
Fish in Coconut Milk

Famous Singapore Fish Head Curry

Ingredients

For marination of Fish
Fish head – 2
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt – 1/4 tsp

For Gravy
1. Oil – 2.5 tbsp
2. Fenugreek seeds – 1/2 tsp
3. Cumin seeds – 1/2 tsp
4. Fennel seeds – 1/2 tsp
5. Green chillies – 3
6. Onion – 2 (Shallots – 20)
7. Tomato – 2
8. Ginger garlic paste – 1 tsp
9. Garlic pods – 4 to 5 (crushed)
10. Curry Leaves – 1 spring
11. Chilli powder – 1 tsp
12. Coriander powder – 1 tsp
13. Turmeric powder – 1/4 tsp
14. Coconut milk – 1 cup
15. Tamarind – 1 small lemon size
16. Veggies ( Brinjal – 2, Drumstick – 1, Ladies finger – 8 )
17. Salt – as needed
18. Water – as required
19. Coriander leaves – for garnishing

Lets see the method of cooking…

Method

1. Wash the fish head with salt. Add 1 tsp chilli powder, 1/4 tsp turmeric powder, 1/2 tsp coriander powder, 1/4 tsp salt. Sprinkle little water to this and marinate the fish. Let it rest for 2 hrs. Mean while soak the tamarind for 30 min and take the water and keep it ready.

6. Let the tamarind water starts boiling. Add the drumstick and brinjal. 

9. Switch off the stove and garnish with coriander leaves and serve with white rice. 

1. Be careful while adding the chilli powder, salt and coriander powder second time in the gravy, as the fish is marinated already. Sometimes it might be too spicy.

2. Also keep in mind we also add the green chillies. So adjust the chilli powder according to your taste buds. (The quantity mentioned, is for my family taste)

3. You can also add pepper powder, but it takes little peppery.
4. Adding coconut milk, enhances the taste.
5. Adding veggies is purely optional, but still it tastes good while adding.
6. Always allow to boil the fish curry for 15 min at least and the curry tastes great the next day.