Singapur: Chef Douglas Ng Fish Head Curry

Fischkopf Curry

I love Indian food. The smell takes me back to my childhood: Eating with my hands, directly from a banana leaf – there is no better way to eat. A good friend of my father owned an Indian restaurant where I ate almost every day as a little boy.

So it is no surprise that one of my favourite recipes is the "Fish Head Curry", which is packed full of delicious Indian curry.


1 fish head, approx. 500 gr
1 piece of ginger cut into slices
2 tbsp. chopped coriander
1 pinch of fenugreek seeds
2 tbsp. curry leaves
1 finely chopped onion
1 finely chopped clove of garlic
3,5 tbsp. chili powder
3,5 tbsp. coriander powder
1 tbsp. cumin
1 pinch of turmeric
1 tbsp. tamarind paste
1 chopped tomato
2 stalks lemongrass
5 ladies fingers cut into pieces
2 small eggplants cut into pieces
2 tbsp. red chili cut into rings
¼ cup coconut milk
  Salt to taste
2 tbsp. oil


  1. Wash the fish and remove all the scales. Cook the fish head in a steamer rack over boiling water for about 15 minutes and then put it aside.
  2. Heat oil in a wok, add fenugreek seeds and the curry leaves.  Now add the garlic and the onion and let it fry briefly
  3. Once the onion is soft, add the remaining spices to the wok. Stir everything well so that nothing burns
  4. Pour 2.5 cups of water into the wok and bring to boil
  5. Now add the tamarind paste, tomatoes, lemon grass and ginger
  6. Bring everything to boil again and add the red chili and the coconut milk
  7. Finally add the fish head, pour the curry sauce over it and simmer for 5-8 minutes
  8. Serve it with white rice