Ingredients with Measurements:
- 1 fish head (any white fish)
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, minced
- 2 tablespoons of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 can of coconut milk (400ml)
- 1 cup of water
- Salt and pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
Step-by-Step Instructions:
1. Clean the fish head thoroughly and cut it into pieces. Set aside.
2. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
3. Add the chopped onion, minced garlic, and minced ginger. Cook until the onion is translucent and the garlic and ginger are fragrant.
4. Add the curry powder, turmeric powder, cumin powder, and coriander powder. Stir well and cook for 1-2 minutes.
5. Pour in the coconut milk and water. Stir well and bring to a boil.
6. Add the fish head pieces to the pot. Reduce the heat to low and let it simmer for 15-20 minutes, or until the fish is cooked through.
7. Season with salt and pepper to taste.
8. Serve hot with lime wedges and chopped cilantro on top.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking the onion, garlic, and ginger. Low heat for simmering the fish head curry.
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- You can use any white fish for this recipe.
- If you don't have curry powder, you can use a combination of ground cumin, coriander, turmeric, and paprika.
- If you don't have fresh ginger, you can use ground ginger powder.
Variations:
- You can add vegetables like potatoes, carrots, or bell peppers to the curry.
- You can use shrimp or other seafood instead of fish.
- You can make this recipe vegetarian by using tofu or vegetables instead of fish.
Tips and Tricks:
- Make sure to clean the fish head thoroughly before cooking.
- You can adjust the spiciness of the curry by adding more or less curry powder.
- If the curry is too thick, you can add more water or coconut milk to thin it out.
Storage Instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the curry in a large bowl with lime wedges and chopped cilantro on top.
Garnishes:
- Lime wedges and chopped cilantro
Pairings:
- Serve with steamed rice or naan bread.
Suggested Side Dishes:
- Cucumber salad or tomato salad
Troubleshooting Advice:
- If the curry is too spicy, you can add more coconut milk or yogurt to cool it down.
- If the curry is too thin, you can simmer it for a few more minutes to thicken it up.
Food Safety Advice:
- Make sure to cook the fish head thoroughly before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
- Fish head curry is a popular dish in Southeast Asia, especially in Malaysia and Singapore.
Flavor Profiles:
- This curry has a rich and creamy coconut flavor with a spicy kick from the curry powder and other spices.
Serving Suggestions:
- Serve hot with steamed rice or naan bread.
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Region: Thai