Home » Wine & Dine » Recipes » Recipe: Incredible Indian from Muthu’s, a popular Indian restaurant
Recipes

Recipe: Incredible Indian from Muthu’s, a popular Indian restaurant

Muthu’s has to be one of the very top places for fish head curry, and here are their recipes both for this favourite dish and for a delectable lamb curry. If you can face those sad, fishy eyes looking at you as you lower the head into your curry pot, it’s easy to score a head or two at your local wet market and make it at home; otherwise, head to 138 Race Course Road for an authentic Singaporean experience. www.muthus.com

 

Fish Head Curry

Ingredients:

• 1 teaspoon each of fennel, cumin and fenugreek seeds

• 3 tablespoons of chilli powder

• 1 teaspoon of turmeric powder

• 1 ½ tablespoons of fennel powder

• 1 ½ tablespoons of cumin powder

• Salt to taste

• 10 grams tamarind pulp soaked in water

• 300ml coconut milk

• 2 onions (diced)

• 4 tomatoes (diced)

• 10 cloves of garlic

• 5g fresh ginger

• 10 curry leaves

• 1 cup of oil

• a large fish head

Method:

1. Heat the oil in a wok and add the fennel, cumin and fenugreek to it.

2. Stir in the garlic, ginger, onions and fry till golden brown.

3. Add the tomatoes and fry till the juice separates. Put in all the spice powders and fry till the oil separates.

4. Add the tamarind juice. Bring to the boil and pour in the coconut milk.

5. Add salt to taste. Allow the gravy to boil for about 10 minutes, or until the oil separates.

6. Slowly immerse the fish head into the gravy and simmer it until cooked through and opaque.

7. Serve hot, garnished with pineapples and coriander leaves.

Lamb Mysore

 

Ingredients:

• 1 piece star anise

• 1 inch of cinnamon stick

• 1 bay leaf

• 1 teaspoon each of fennel, cumin and fenugreek seeds

• 2 tablespoons chilli powder

• 1 teaspoon turmeric powder

• 6 tablespoons fennel powder

• 6 tablespoons cumin powder

• Salt to taste

• 100g onions (diced)

• 75g tomatoes (diced)

• 25g garlic paste

• 25g ginger paste

• 20 curry leaves

• 50ml oil

• 750g boneless cubed lamb, boiled till cooked

Method:

1. Heat the oil in a wok and add the star anise, cinnamon and bay leaf followed by the fennel, cumin and fenugreek.

2. Stir in the garlic paste, ginger paste and onions, and fry till golden brown.

3. Add the curry leaves and then the tomatoes and fry till the juice separates. Put in all the spice powders and fry till the oil separates.

4. Add the pre-boiled lamb and cook on a slow fire with the pan covered. Add salt to taste. Cook until the meat is tender (approx. 20 minutes), stirring occasionally).

5. Serve hot, garnished with roasted cashews and fresh coriander leaves.

Comments