Singapore Fish Head Curry

Singapore fish head curry

Serves 2-4


  • 1-2 kgs heads form white fish such as hake, turbot or brill
  • About a litre of fish stock
  • 3 garlic cloves, peeled and chopped
  • 1 onion, peeled and roughly chopped
  • 4 red chillies with veins & seeds removed, chopped
  • Small bunch of coriander
  • 1 tsp shrimp paste
  • 2 tbsp veg oil
  • 600ml coconut cream
  • 2 additional small onions peeled and chopped
  • 1 inch piece of ginger root chopped small
  • 2 large tomatoes, skinned and chopped or a tin of chopped tomatoes
  • 4 spring onions, chopped
  • 1 tbsp tamarind water (most supermarkets)
  • 1/2 tsp fennel seeds
  • 1/2 tsp salt


  1. Add garlic, onion halves, chillies, fresh coriander, shrimp paste and vegetable oil to a food processor and mix well. Transfer to a deep pan on a high heat.
  2. Add 3 tbsp of coconut cream and stir-fry for 4 mins
  3. Add the stock, smaller onions, fish heads, ginger, tomatoes, spring onions and the rest of the coconut cream and mix well. Top up with water it ensure fish heads are covered in liquid.
  4. Bring the curry to boil, reduce to a simmer and cover for 10 minutes
  5. Add tamarind water, fennel seeds, salt and half of the fresh coriander leaves and mix well. Cover and simmer for a further ten minutes
  6. Serve hot garnished with the remaining coriander leaves and plenty of rice.

You must watch two great videos on You Tube:

Scarily enthusiastic Mark Wiens gets a bit too close to the camera but waxes lyrical for 12 minutes

A very nice Singapore restaurateur gently takes an American first timer through the golden rules including ONLY USE ONE HAND! (in only 3 minutes)


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