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Before you jump to Singaporean Fish Head Curry recipe, you may want to read this short interesting healthy tips about Keeping Track of What exactly You Consume: How to Do It Correctly.
When you begin your diet one of several things you will learn right away is that keeping a food journal is very helpful. Keeping a food journal makes it possible to determine the foods you are eating as well as the foods you arent eating. One example is that, after tracking your food for a few days you could realize that you are consuming far too many sugars and unhealthy fats without nearly enough organic nutrients. Having it all written down can help you determine the elements of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.
You should be very specific whenever you write down the things that you are eating. You need to do more than merely write down "salad" into your food log. You must list every one of the ingredients within that salad as well as the type of dressing on it. You ought to include the quantity of the food you consume. "Cereal" just isnt very good, although "one cup Shredded Wheat" can be. It is very important to keep in mind that the larger your servings, the more calories you will be eating so you need to know just how much of every thing you actually eat so that you can figure out how many calories you will need to work off.
What type of feelings are you in whenever you eat? Write it down! This helps you to explain to you whether or not you use food as a response to emotional issues. This will also show you whether or not you gravitate toward certain foods based on your mood. Many individuals will reach for junk foods whenever we are worried, angry or depressed and will be more likely to choose healthier options when we are happy or content. When you look closely at how you eat while in your different moods and mental states, you will be able to keep similar but healthier alternatives around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.
We hope you got benefit from reading it, now lets go back to singaporean fish head curry recipe. You can have singaporean fish head curry using 24 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Singaporean Fish Head Curry:
- Use 1 of Rohu fish head / Red Snapper fish head.
- You need 4 tbsp of oil.
- Prepare 1/2 tsp of cumin seeds.
- Use 1/2 tsp of fennel seeds.
- Provide 1/4 tsp of fenugreek seeds.
- Get 1/4 tsp of mustard seeds.
- Provide 1/4 tsp of asafoetida.
- Take 3-4 of slit green chilies.
- Use 1 sprig of curry leaves.
- Take 1 tsp of garlic, chopped.
- Prepare 1-2 of onions, chopped.
- Use 1 tsp of ginger-garlic paste.
- Prepare 1/2 cup of tomato puree.
- Use 1 tsp of tamarind paste mixed with 1 cup water.
- Provide to taste of salt.
- Prepare 1/2 tsp of turmeric powder.
- Get 1 tbsp of red chilli powder.
- Prepare 1 tbsp of coriander-cumin powder.
- Take 1/2 tsp of garam masala powder.
- Prepare 2 of baby eggplants.
- Provide 1 of Long eggplant.
- Provide 4-5 of okra, cut into half.
- Prepare 1 cup of coconut milk.
- Prepare 1 tbsp of coriander leaves to garnish.
Steps to make Singaporean Fish Head Curry:
- Marinate the fish head with a pinch of salt and turmeric powder for 10-15 minutes. Heat 2 tbsp. oil in a pan and fry them till golden in colour. Drain and keep aside..
- Heat remaining oil and temper with mustard seeds, fennel seeds, fenugreek seeds and cumin seeds. Allow it to splutter. Add the curry leaves, garlic, asafoetida and green chilies. Saute for a few seconds..
- Then add the onion and continue to fry till light brown. Add the ginger-garlic paste and fry well..
- Add the tomato paste and............all the dry spices. Fry on a medium flame till the oil separates..
- Add the tamarind water and bring it to a boil. Add the okra and eggplants and simmer, covered on a low flame till they are half done..
- Now add the coconut milk and bring it to a boil..
- Drop in the fried fish head. Cover and continue to simmer for a further 2 minutes..........or till the oil starts to rise on the top..
- Serve, garnished with coriander leaves..
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