Traditional Singaporean Fish Head Curry with Homemade Rempah

Method

1. Prepare the rempah by blending the shallots, garlic, ginger, galangal, and lemongrass into a fine, smooth paste. If needed, add a tablespoon of oil to help the blending process.

2. In a large claypot or wok, heat 4 tablespoons of oil over medium heat. Add the blended rempah and dried chili paste. Sauté until the aromatics are fragrant and the oil begins to separate from the paste (pecah minyak).

3. Mix the fish curry powder with 2 tablespoons of water to form a thick paste. Add this to the wok along with the curry leaves. Stir-fry for another 2 minutes until the spices are toasted and dark.

4. Strain the tamarind pulp, pouring only the tamarind water into the pot. Add another 2 cups of water and bring the mixture to a boil.

5. Add the eggplant and lady's fingers to the bubbling gravy. Let them cook for about 3 minutes until they start to soften.

6. Gently lower the fish head into the pot. Ensure it is partially submerged in the gravy. Cover the pot and simmer on medium-low heat for 10 to 12 minutes, or until the fish meat is opaque and cooked through.

7. Pour in the coconut milk and add the tomato wedges. Season with salt and a pinch of sugar to balance the tamarind acidity. Simmer for 2 more minutes without boiling vigorously to prevent the coconut milk from curdling. Serve hot with steamed white rice.

Notes

Questions