Ingredients with Measurements:
- 2 large fish heads (preferably trout or salmon)
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chilies, chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 cup tomato puree
- 1 cup water
- Salt to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. Clean the fish heads and cut them into halves. Set aside.
2. Heat the oil in a large skillet or wok over medium heat.
3. Add the chopped onion and sauté until it turns translucent.
4. Add the minced garlic, grated ginger, and chopped green chilies. Sauté for another minute.
5. Add the cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well and sauté for a minute.
6. Add the tomato puree and water. Mix well and bring it to a boil.
7. Add the fish heads and salt to taste. Cover and simmer for 15-20 minutes or until the fish is cooked through.
8. Garnish with fresh coriander leaves and serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Protein: 30g
Carbohydrates: 6g
Fiber: 2g
Sugar: 3g
Sodium: 500mg
Substitutions for ingredients:
- Trout or salmon fish heads can be substituted with any other fish heads.
- Vegetable oil can be substituted with any other cooking oil.
- Fresh coriander leaves can be substituted with parsley or mint leaves.
Variations:
- Add diced potatoes or eggplant to the curry for a heartier meal.
- Use coconut milk instead of water for a creamier curry.
- Add tamarind paste or lemon juice for a tangy twist.
Tips and tricks:
- Make sure to clean the fish heads thoroughly before cooking.
- Adjust the spice level according to your preference.
- Use a non-stick skillet or wok to prevent the fish from sticking to the bottom.
- Serve the curry hot with steamed rice or naan bread.
Storage instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave or on the stovetop until it is heated through.
Presentation ideas:
Serve the curry in a large bowl or platter and garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
Steamed rice, naan bread, or roti
Suggested side dishes:
Cucumber raita, mixed vegetable salad, or roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, simmer it uncovered for a few minutes to thicken it.
Food safety advice:
- Make sure to cook the fish heads thoroughly to avoid any foodborne illnesses.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
Kashmiri cuisine is known for its rich and flavorful curries. Fish head curry is a popular dish in the region, especially during the winter months when fresh fish is readily available.
Flavor profiles:
Spicy, tangy, and aromatic
Serving suggestions:
Serve the curry hot with steamed rice or naan bread.
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Region: Indian