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

Name: Assam Style Fish Head Curry | Don Signature Crab - Singapore Food Guide
Total time: 60 min
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

donsignaturecrab.sg

A Singapore-style Assam fish head curry — tangy tamarind broth simmered with a fish head, okra and brinjal, cooked wok-style for a fragrant, hawker-style family

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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