Monday, 10 July 2017

Singaporean Fish Head Curry

When you're happy; make a good Curry! I've only gone and made my very first Singaporean fish head curry, yes you just read fish head. Let's focus on the nutritional value of this dish for just a moment. Fish offers high quality protein, omega-3 fatty acids and Vitamin D. Why do you need these nutrients? Protein is required by the body for repair and growth. Omega-3 fatty acids are not synthesised in the body, they can only be acquired from food. They are an important part of cell membranes throughout the body affecting the cell receptors. Just to name a few. omega-3 fatty acids regulate the contraction and relation of the artery walls as well as blood clotting; they are crucial! Vitamin D regulates calcium and phosphorous absorption in the body, it also helps maintain healthy teeth and bones. We wouldn't want those teeth falling out for no reason now would we?


This is something I would've never tried a year ago but thanks to my Seafood obsessed boyfriend, I'm now open to trying out different foods at least once. I mean, what's the worst that could happen? I'm aware that the whole point of a curry is to also enjoy the soup that comes with it but unfortunately I'm not really a soup kind of girl and so my plate always consists of mainly solids. The recipe I used is so easy to follow and the flavours in this dish go so well together. It will be making a regular appearance, don't knock it until you try it.
*** The recipe I used is pasted below, I did leave out as well as add some ingredients but this due to preference.

What you need:


  • 1 whole fish head
  • 10g ginger, thinly shredded
  • 3 garlic cloves, thinly sliced
  • 3 onions, thinly sliced
  • 5 tablespoons curry paste (recipe follows)
  • 3 tomatoes, quartered
  • 6 red chilies, slit into half lengthwise
  • 6 green chilies, slit into half lengthwise
  • 2 -3 sprigs curry leaves
  • 1⁄2-1 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon tamarind paste, diluted with
  • 1⁄2 cup water
  • 1 cup coconut milk (regular)

Curry powder (Seeds Mixture)


  • 250g coriander powder
  • 60g cumin powder
  • 150g chilli powder
  • 30g turmeric powder
  • 20g black pepper
  • 5 tablespoons sunflower oil


Method:


  1. Wash the fish head or fish steaks and pat dry. Keep aside.
  2. Heat oil in a wok or saucepan, add curry seeds mixture and ginger and stir fry over high heat for two to three minutes till the seeds pop.
  3. Cool slightly then pulse in a food processor to create the paste.
  4. In the same wok or sauce pan with the remaining oil, add garlic and stir fry till lightly browned.
  5. Add the curry paste and stir fry till fragrant and cooked.
  6. Add the onions and stir fry briefly for about one minute.
  7. Put in half of the coconut milk, bring to a boil, remember to keep stirring to avoid curdling.
  8. Add the fish, cook for 10 minutes before adding the remaining coconut milk and the tamarind juice.
  9. Add the tomatoes, red chilli, green chilli, curry leaves, salt and sugar.
  10. Simmer gently for about five to eight minutes or until the sauce is thickened to a desired consistency and the fish is cooked through.
  11. You may add more liquid if there is not enough gravy.
  12. Serve with steaming hot rice.



Bon appetit:)
Nokhuthula xo 


References:

Havard school of public health: https://www.hsph.harvard.edu/nutritionsource/omega-3-fats/
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