Assam Style Fish Head Curry | Don Signature Crab - Singapore Food Guide

Ingredients

• 1 whole fish head (red snapper / ikan merah), about 800–1,000 g, cleaned and rinsed
• 2 tbsp tamarind paste (or 30 g fresh tamarind soaked in 150 ml warm water, strained)
• 2–3 tbsp vegetable oil (for frying the spice paste)
• 3 tbsp curry powder (Malaysian/Nyonya style)
• 1 tbsp belacan (shrimp paste), toasted and crushed; or 1 tsp substitute fish sauce
• 4 shallots, thinly sliced
• 4 cloves garlic, crushed
• 2 cm piece ginger, julienned
• 2 stalks lemongrass, bruised and tied into a knot
• 3–4 red chillies, sliced (adjust to taste); 2–4 bird's eye chillies optional for heat
• 200 g okra (lady's fingers), halved on the diagonal
• 200 g brinjal (eggplant), cut into 3–4 cm chunks
• 2 medium tomatoes, quartered
• 400–500 ml water or light fish stock
• 150–200 ml coconut milk (optional for a creamier Peranakan version)
• 1 tsp palm sugar or light brown sugar (to balance tamarind)
• 1 tsp salt, plus more to taste
• Handful of curry leaves
• Fresh coriander (cilantro) and lime wedges to garnish