Fish-Head Curry


A unique blend of multiple spices gives this signature Singapore curry dish its fiery flavor. Adapted for the home cook fromMuthu's Restaurant.


  • ½ cup vegetable oil

  • 1 teaspoon fennel seed

  • 1 teaspoon cumin

  • 1 teaspoon fenugreek

  • 10 cloves garlic

  • 2 onions, chopped

  • 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


  1. 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.

  2. 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.

  3. 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.

Related Articles