Ingredients with Measurements:
- 2 fish heads (preferably kingfish or mackerel)
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp fennel seeds
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 cup coconut milk
- 2 tbsp coconut oil
- Salt to taste
- Water as required
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Clean the fish heads and cut them into pieces.
2. In a pan, heat coconut oil and add mustard seeds, cumin seeds, and fennel seeds. Let them splutter.
3. Add onions and green chilies and sauté until the onions turn translucent.
4. Add ginger and garlic paste and sauté for a minute.
5. Add coriander powder, turmeric powder, and red chili powder. Mix well.
6. Add tomatoes and cook until they turn soft.
7. Add fish head pieces and mix well.
8. Add water as required and salt to taste. Cover and cook for 10-15 minutes or until the fish is cooked.
9. Add coconut milk and mix well. Cook for another 2-3 minutes.
10. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 200 kcal
- Fat: 15 g
- Carbohydrates: 10 g
- Protein: 10 g
Substitutions for ingredients:
- You can use any firm white fish instead of kingfish or mackerel.
- You can use canned tomatoes instead of fresh ones.
Variations:
- You can add vegetables like potatoes, carrots, or bell peppers to the curry.
- You can add tamarind pulp or kokum to make it tangy.
Tips and Tricks:
- Use fresh fish heads for best results.
- Adjust the spice level according to your taste.
- Do not overcook the fish as it will become mushy.
Storage Instructions:
- You can 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.
Garnishes:
- Garnish with fresh coriander leaves.
Pairings:
- Serve with steamed rice or bread.
Suggested Side Dishes:
- Serve with a side of vegetable stir-fry or salad.
Troubleshooting Advice:
- If the curry is too thin, add more coconut milk or cook for a few more minutes to thicken it.
- If the curry is too thick, add more water or coconut milk to adjust the consistency.
Food Safety Advice:
- Use fresh fish and cook it thoroughly.
- Store the leftover curry in the refrigerator and consume within 2 days.
Food History:
- Fish curry is a popular dish in Kerala, a state in South India. It is usually made with coconut milk and a blend of spices.
Flavor Profiles:
- The curry has a spicy and tangy flavor with a hint of sweetness from the coconut milk.
Serving Suggestions:
- Serve the curry hot with steamed rice or bread.
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Region: Indian