Food & Cooking Recipes Ingredients Seafood Recipes Fish-Head Curry 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 9, 2013 Print Rate It Share Share Tweet Pin Email Servings: 3 A unique blend of multiple spices gives this signature Singapore curry dish its fiery flavor. Adapted for the home cook fromMuthu's Restaurant. Ingredients ½ cup vegetable oil 1 teaspoon fennel seed 1 teaspoon cumin 1 teaspoon fenugreek 10 cloves garlic 2 onions, chopped ⅛ ounce ginger 4 tomatoes, chopped 10 curry leaves 3 tablespoons chili powder 1 ½ tablespoons ground fennel 1 ½ tablespoons ground cumin ¼ teaspoon ground turmeric ¼ ounce tamarind pulp, soaked in water 1 ¼ 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. Rate it Print