Ingredients with Measurements:
- 2 large fish heads (preferably kingfish or mackerel)
- 1 onion, chopped
- 2 tomatoes, chopped
- 4-5 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chillies, slit
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 cup coconut milk
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Clean and wash the fish heads thoroughly. Cut them into halves and set aside.
2. Heat oil in a pan and add chopped onions. Saute until the onions turn translucent.
3. Add minced garlic, grated ginger, and slit green chillies. Saute for a minute.
4. Add chopped tomatoes and cook until they turn mushy.
5. Add turmeric powder, red chilli powder, coriander powder, cumin powder, and garam masala powder. Mix well.
6. Add coconut milk and salt to taste. Mix well and bring it to a boil.
7. Add fish heads and coat them with the gravy. Cover the pan and let it cook for 10-15 minutes on low heat.
8. Garnish with fresh coriander leaves and serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 20g
- Carbohydrates: 10g
- Protein: 15g
Substitutions for ingredients:
- Fish heads can be substituted with fish fillets or prawns.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add vegetables like potatoes, carrots, or beans to the curry.
- Use different types of fish or seafood to make the curry.
Tips and tricks:
- Use fresh fish heads for the best flavor.
- Adjust the spice levels according to your preference.
- Let the curry simmer on low heat for a longer time for a richer flavor.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the curry in a pan on low heat until it is heated through.
Presentation ideas:
- Serve the curry in a bowl with steamed rice on the side.
Garnishes:
- Garnish with fresh coriander leaves.
Pairings:
- Serve with steamed rice or bread.
Suggested side dishes:
- Cucumber raita or onion salad.
Troubleshooting advice:
- If the curry is too thin, let it simmer on low heat for a longer time to thicken it.
- If the curry is too thick, add some water or coconut milk to thin it out.
Food safety advice:
- Make sure to clean and wash the fish heads thoroughly before cooking.
- Store the leftover curry in the refrigerator and consume within 2 days.
Food history:
- Goan Fish Head Curry is a popular dish in Goa, a state in western India known for its seafood cuisine.
Flavor profiles:
- Spicy, tangy, and creamy.
Serving suggestions:
- Serve hot with steamed rice or bread.
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Region: Indian