Curry Fish Head
Overview
The famous Singapore Curry Fish Head is a culinary fusion of Indian, Chinese and Malay cultures, which is why it is one of the hottest, most tempting and beloved dishes in Singapore. I fell in love with it the first time I tried it.
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Ingredients
Steps
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Wash the fish head, drain the water, and fry in a wok until both sides are lightly browned.
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Place in saucepan and set aside.
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Heat oil in a wok, sauté ginger slices, garlic slices and green onion segments.
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Stir-fry okra until green.
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Onion slices, tomato chunks, mix well.
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Finally add potatoes and add soup. Bring to a boil.
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After boiling, pour the fried fish head into the cooking pot and add fish head curry powder.
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When it is slightly boiling, turn to low heat, add bay leaves and appropriate amount of salt.
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Hand-shred cabbage is best.
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After the vegetables are soft, add coconut milk. If the elderly with poor appetite eat it, the coconut milk can be changed into milk. Bring to a boil and turn off the heat.
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Delicious food is ready to appear.
