Mustard-Infused Fish Head Curry

Step into the world of Singaporean culinary delights with this mustard-infused fish head curry, a fusion of flavours that will tantalise your taste buds and transport you to the bustling streets of Singapore. This simple yet indulgent Singaporean recipe combines the rich flavours of bhetki fish head with a medley of Indian spices, creating a dish that is both comforting and exotic.

Ingredients:  

To begin your culinary adventure, gather your ingredients, including the star of the show – the bhetki fish head. Opt for fish heads between 700g and 1.3kg in weight, ensuring they are fresh and flavorful. Use Doctors’ Choice kachi ghani mustard oil. Pair the fish head with a vibrant assortment of vegetables, such as eggplant, okra, and cowpea beans, adding a burst of colour and texture to the curry.

Preparation: 

Step 1: Prepare the spice paste by grinding together onions, red chillies, ginger, garlic, and lemongrass, creating a fragrant base that will infuse the curry with depth and complexity. Meanwhile, dissolve cumin powder, coriander powder, and red chilli powder in water, ready to impart their aromatic essence to the dish.

Step 2: Heat up Doctors’ Choice kachi ghani mustard oil in a wok and let the magic begin as you temper mustard seeds, fenugreek seeds, and curry leaves, releasing a symphony of aromas. Add finely chopped onions and saute until they turn soft and translucent, before introducing the spice paste and allowing it to work its flavorful magic.

Step 3: Next, stir in the dissolved spice paste and tamarind paste, coaxing out the rich flavours and aromas of the spices. Pour in warm water and bring the mixture to a simmer, before gently incorporating creamy coconut milk, adding a luscious richness to the curry.

Step 4: Now, it’s time to add the vegetables and fish head, ensuring they are enveloped in the fragrant curry sauce. Allow the curry to simmer gently, allowing the flavours to meld together and the fish head to cook to perfection.

Step 5: As the curry simmers away, prepare a tantalising tadka by frying crisp curry leaves in oil, infusing the dish with an irresistible aroma and flavour. Drizzle the tadka over the curry, adding the final flourish to this culinary masterpiece.

Step 6: Allow the curry to rest for a few minutes, allowing the flavours to mingle and intensify, before serving hot with steamed rice. With each spoonful, savour the layers of flavour – the richness of the fish head, the creaminess of the coconut milk, and the warmth of the spices.

So, Why Wait?

Embark on a culinary journey to Singapore with this mustard-infused fish head curry, and experience a fusion of flavours along with the goodness of Doctors’ Choice edible cooking oil. Whether you’re a seasoned foodie or a culinary novice, this Singaporean recipe is sure to delight your senses and leave you longing for seconds.
Enjoy!