Fish Head Curry [0000811]

Ingredients:

1 whole fish head (snapper or any firm-fleshed fish), cleaned and cut into pieces
2 tablespoons gluten-free vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
1-inch piece of ginger, minced
2 tablespoons gluten-free fish curry powder
1 can (14 ounces) gluten-free coconut milk
2 tomatoes, cut into wedges
1 green bell pepper, sliced
Salt and sugar, to taste
Fresh cilantro leaves for garnish (optional)

Instructions:

Heat the gluten-free vegetable oil in a large wok or deep skillet over medium-high heat.

Add the thinly sliced onion, minced garlic, and minced ginger. Sauté for about 2-3 minutes until the onions become soft and fragrant.

Stir in the gluten-free fish curry powder and cook for an additional 2 minutes to toast the spices.

Pour in the gluten-free coconut milk and bring it to a simmer.

Add the fish head pieces to the simmering coconut milk. Cover and cook for about 10-15 minutes, or until the fish is cooked through and flakes easily. Stir occasionally.

Add the tomato wedges and sliced green bell pepper to the wok. Simmer for an additional 5 minutes until the vegetables are tender.

Taste the curry and adjust the seasoning with salt and a bit of sugar to balance the flavors.

Once everything is cooked and seasoned to your liking, remove the wok from heat.

Garnish your gluten-free Singaporean Fish Head Curry with fresh cilantro leaves if desired.

Serve this flavorful curry with steamed rice or crusty gluten-free bread to soak up the delicious sauce. Enjoy!