Traditional Fish Curry
Martha samples one of Singapore's signature dishes, fish-head curry, during a stop at Muthu's restaurant.
Fish-Head Curry
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Traditional Fish Curry
Martha samples one of Singapore's signature dishes, fish-head curry, during a...
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The Martha Stewart Show, October 2010
- Yield Serves 3
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Ingredients
- 1/2 cup vegetable oil
- 1 teaspoon fennel seed
- 1 teaspoon cumin
- 1 teaspoon fenugreek
- 10 cloves garlic
- 2 onions, chopped
- 1/8 ounce ginger
- 4 tomatoes, chopped
- 10 curry leaves
- 3 tablespoons chili powder
- 1 1/2 tablespoons ground fennel
- 1 1/2 tablespoons ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 ounce tamarind pulp, soaked in water
- 1 1/4 cups coconut milk
- Coarse salt
- 1 medium red snapper or sea bream fish head
- White rice, for serving
Directions
- Heat oil in medium saucepan over high heat. Add fennel, cumin, and fenugreek. Stir in garlic, onions, and ginger; cook, stirring, until golden brown. Add tomatoes and curry leaves; reduce heat and let simmer for 2 hours.
- Add chili powder, ground fennel, cumin, and turmeric; stir to combine. Add soaked tamarind and bring to a boil; reduce heat to a simmer and cook for 45 minutes.
- Add coconut milk and stir to combine. Using an immersion blender, blend mixture until smooth. Season with salt and add fish; cook until fish is cooked through, about 15 minutes. Serve immediately with white rice.
I tried this curry at Muthu's Curry House in Singapore only because you did Martha -- and it was awesome! My kids liked it because it wasn't too spicy - I have to try it at home now that you have the recipe posted on the website! The owners of the restaurant are just amazing people! I met them spoke to them and told "I'm only here because Martha was here - call me crazy!" - it was fun!