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Seafood Curry Spice Blend

$11.90

Formerly named- Fish Head Curry Spice Blend

Fish Head Curry is one of the most iconic local food delights in Singapore. It is a soupy dish made by braising a fish head in a rich, creamy coconut milk soup base and flavoured with an aromatic curry spice paste. Traditionally, the fish head is used to give this dish its authentic and strikingly iconic appearance.

Ingredients: Coriander, Fennel, Cumin, Turmeric, Chili, Garlic, Ginger, Candlenut, Himalayan Pink Salt, Black Pepper, Cardamom, Fenugreek.

All natural with no preservatives, no MSG.

Crafted and made in Singapore by Anthony The Spice Maker.

Packed in a food-grade resealable spice pouch.

Net Weight 130g

        

Click here to read Step-by-Step Tutorial on How to Order for International Shipping.

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How To Turn Premix Spice Blend Into A Paste

Using a mortar and pestle or food processor, pound or blend 200g of chopped onions with 200ml water and 130g spice blend to achieve 530g of spice paste.

530g of spice paste serves to flavour approximately 2.5kg-3kg of fish head /fish fillets/prawns.

Store freshly made Seafood Curry paste frozen, thawed spice paste to be cooked within a week.

 

A Guide on How to Cook Fish Head /Seafood Curry for 6 – 8 pax

Prepare:

260g Seafood Curry paste

6 tbsp cooking oil

1.2kg-1.5kg fish head/fish fillets/seafood marinated with 2 heaped tbsp of Curry Powder Singapura

1 small brinjal bite-sized cut

6 ladyfingers/okras

800ml water

200ml coconut cream

Directions:

1. On medium-low heat, stir-fry spice paste with cooking oil for 15 mins.

2. Add water and allow water to boil.

3. Add fish head/fish fillets/seafood and vegetables.

4. When fish/fish fillets/seafood and vegetables are cooked, stir in coconut cream.

5. Turn heat off after curry comes to a boil.

Weight 142 g

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