Fish Head Curry ππ
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Description:
Discover the flavors of Indian cuisine with this aromatic Fish Head Curry recipe! Bursting with spices and textures, this dish promises a delightful dining experience. Perfect for a weeknight dinner or a special occasion, it’s a hearty meal that’s sure to impress your family and friends.
Ingredients:
- 1 fish head
- 1 tablespoon salt
- 1 tablespoon tamarind juice
- 1/2 tablespoon curry powder
- 4 cups water
- 1/4 cup milk
- 3 eggplants, sliced
- 3 shallots, chopped
- 3 green chili peppers, sliced
- 2 cloves garlic, minced
- 5 fenugreek seeds
- 8 curry leaves
- 2 stalks lemongrass, crushed
- 5 bay leaves
- 1/2 teaspoon turmeric powder
- 1 tomato, diced
Instructions:
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Marinate Fish: Begin by marinating the fish head with salt and tamarind juice. Allow it to rest for a few minutes to absorb the flavors.
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Prepare Curry Paste: In a bowl, mix the curry powder, turmeric powder, and milk with water to form a smooth paste. Set aside for later use.
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Fry Eggplant and Okra: Heat oil in a pan over medium heat. Fry the sliced eggplants and okra until they turn lightly brown. Once done, remove them from the oil and set aside.
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SautΓ© Aromatics: In the same pan, add more oil if needed. SautΓ© the chopped shallots, sliced green chili peppers, minced garlic, crushed lemongrass, and fenugreek seeds until fragrant. Toss in the curry leaves and bay leaves for added aroma.
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Cook Curry Paste: Pour the prepared curry paste into a saucepan and bring it to a gentle boil. Let it simmer for a few minutes to allow the flavors to meld together.
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Add Fish Head: Carefully place the marinated fish head into the simmering curry paste. Cook it until the flesh turns opalescent and is cooked through. Adjust the seasoning by adding salt to taste.
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Incorporate Vegetables: Once the fish is cooked, add the fried eggplant and okra to the curry. Finally, add the diced tomatoes for a burst of freshness.
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Serve Hot: Transfer the Fish Head Curry to a serving dish and garnish with fresh cilantro leaves if desired. Serve it hot alongside steamed white rice for a complete and satisfying meal.
Nutritional Information (Per Serving):
- Calories: 234
- Fat: 12.2g
- Saturated Fat: 1.9g
- Cholesterol: 1.6mg
- Sodium: 610mg
- Carbohydrates: 31.1g
- Fiber: 11.7g
- Sugar: 8.5g
- Protein: 6.1g
Tips:
- For a richer flavor, you can substitute coconut milk for regular milk in the curry paste.
- Adjust the spiciness according to your preference by adding more or fewer green chili peppers.
- Fresh fish head works best for this recipe, but you can also use frozen fish if fresh is not available.
- Don’t overcook the fish head to maintain its tender texture.
- Serve the Fish Head Curry with a side of steamed rice or naan bread for a complete meal experience.