About Fish Head Curry
Fish head curry is a Singaporean dish that combines Indian and Chinese ethnic cuisines. A red snappers head is stewed in a curry with various vegetables such as okra and eggplants. It’s typically served with rice or bread, or as a shared dish. Fish head curry was created in Singapore by M.J. Gomez, a chef from Kerala who was living in the country and wanted to introduce South Indian cuisine to local diners. He opened a restaurant called Gomez Curry on Sophia Road, and later on 9 Selegie Road, both in the Central Regions Rochor district. Similar Recipes,Prawn CurryVillage Style Fish CurryFish MoleeOnion Fish CurryAjwain Fish Curry
Fish Head Curry Step by Step
Mustard Seeds :As long as you don’t bite into them, whole mustard seeds have a mild aromatic nutty flavour. You can only taste the seeds if you bite into them or grind them into a powder or paste. It has a strong and pungent aroma. Gingelly Oil :Sesame oil is also known as gingelly oil. Sesame oil is a vegetable oil made from sesame seeds. In South India, it is used as a cooking oil. Sesame oil is truly a gift from the gods, but these benefits are only available when using cold pressed sesame oils. Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
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