Fish Head Curry

Name: Fish Head Curry
Ingredients: 1 large red snapper head, whole or cut into large pieces; 1 teaspoon salt; 12 cup tamarind juice; 4 tablespoons curry powder; 14 teaspoon turmeric powder; 3 tablespoons fresh milk; 3 cups water; 3 tablespoons cooking oil; 2 eggplants, cut into wedges; 5 okra pods, cut into 2 cm in length; 8 shallots, sliced; 2 green chili peppers, sliced lengthwise; 5 cloves garlic, chopped; 12 teaspoon fenugreek seeds; 1 stalk lemongrass, sliced; 2 sprigs curry leaves or 2 sprigs bay leaves; 2 tomatoes, cut into quaters; salt

18 ingredients

11 steps

Ingredients

1 large red snapper head, whole or cut into large pieces
1 teaspoon salt
12 cup tamarind juice
4 tablespoons curry powder
14 teaspoon turmeric powder
3 tablespoons fresh milk
3 cups water
3 tablespoons cooking oil
2 eggplants, cut into wedges
5 okra pods, cut into 2 cm in length
8 shallots, sliced
2 green chili peppers, sliced lengthwise
5 cloves garlic, chopped
12 teaspoon fenugreek seeds
1 stalk lemongrass, sliced
2 sprigs curry leaves or 2 sprigs bay leaves
2 tomatoes, cut into quaters
salt

Directions

1

Marinate fish with salt and tamarind juice.
2

Mix the curry powder, turmeric powder and milk with water into a paste; set aside.
3

Heat oil in pan and fry egg plant and okra until lightly brown.
4

Drain oil and set aside.
5

In same oil, fry shallots, chili, garlic, lemon grass and fenugreek until fragrant.
6

Add curry leaves/bay leaves.
7

Pour curry paste into saucepan and bring to boil.
8

Put in fish head and cook until the flesh is opalescent.
9

Add salt to taste.
10

Add fried egg plant and okra and lastly tomatoes.
11

Serve hot with white rice.