A unique blend of multiple spices gives this signature Singapore curry dish its fiery flavor. Adapted for the home cook from Muthu's Restaurant.
- Servings: 3
Source: The Martha Stewart Show, October 2010
- 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
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.