Singapore for Your Supper

DEAR SOS: A friend of mine just came back from fishing in Mexico and gave me a giant yellowtail fish head. But I can’t find a recipe for fish head curry, a dish of Singapore. Is my 10-pound yellowtail appropriate for curry? Your assistance in this matter is appreciated since my wife is threatening to throw the fish head out of the freezer.

PAUL HATCHER

Oxnard

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DEAR PAUL: I can’t understand why your wife wouldn’t be thrilled at having a 10-pound fish head in her freezer. This recipe is from https://www.newasia-singapore.com. It called for a red snapper head, but your yellowtail head will work.

We used four fish heads weighing 13/4 pounds. You may have to adjust the recipe.

Fish Head Curry

Active Work Time: 35 minutes * Total Preparation Time: 50 minutes

Fish markets as well as Asian and Latino markets sell fish heads. Look for fresh turmeric at some Asian markets, as well as tamarind pulp. Curry leaves are sold at Indian markets.

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10 cloves garlic

20 shallots

10 dried Thai red chiles

1 (2-inch) piece ginger root, sliced

1 inch fresh turmeric, sliced

1 stalk lemon grass, sliced

1/4 cup oil, divided

13/4 pounds fish heads

20 curry leaves

3 tablespoons curry powder

2 cups water, divided

2 tablespoons tamarind pulp, soaked in water and strained for juice

2 cups coconut milk

5 small okra

1 Chinese or Japanese eggplant, cut into 6 pieces

1 teaspoon salt

1 tablespoon sugar

Sliced green onions and tomatoes, for garnish

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Blend the garlic, shallots, chiles, ginger, turmeric, lemon grass and 2 tablespoons of oil in a food processor.

Blanch the fish heads in boiling water for about 3 minutes, then soak them in ice water for a few minutes. Drain and set aside.

Heat the remaining 2 tablespoons of oil in a large pan over low heat. Cook the garlic mixture with the curry leaves, stirring frequently until fragrant, about 5 minutes. Add the curry powder and continue stirring for 1 minute. Add 1 cup of water and simmer for about 3 minutes. Add the remaining 1 cup of water, tamarind juice, coconut milk, fish heads, okra and eggplant. Bring to a boil over medium heat and simmer, uncovered, until the fish is cooked, about 5 minutes. Season with the salt and sugar. Garnish with the green onions and tomatoes.

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4 servings. Each serving: 450 calories; 628 mg sodium; 13 mg cholesterol; 39 grams fat; 23 grams saturated fat; 20 grams carbohydrates; 12 grams protein; 3.45 grams fiber.