Ingredients with Measurements:
- 1 large fish head (preferably salmon or cod)
- 2 tablespoons mustard seeds
- 1 tablespoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon fennel seeds
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chilies, sliced
- 1 tomato, chopped
- 1 cup coconut milk
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Clean and wash the fish head thoroughly. Cut it into medium-sized pieces and set aside.
2. In a blender or food processor, grind mustard seeds, turmeric powder, red chili powder, coriander powder, cumin powder, and fennel seeds to a fine paste by adding a little water.
3. Heat oil in a large pan over medium heat. Add chopped onions and sauté until they turn translucent.
4. Add minced garlic, grated ginger, and sliced green chilies. Sauté for a minute or until the raw smell disappears.
5. Add the ground spice paste and sauté for 2-3 minutes or until the oil separates from the mixture.
6. Add chopped tomatoes and cook until they turn soft and mushy.
7. Add coconut milk and bring the mixture to a boil.
8. Add fish head pieces and salt to taste. Mix well and cover the pan with a lid.
9. Cook for 10-15 minutes or until the fish is cooked through and the curry thickens.
10. 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:
4-6 servings
Nutritional information:
Calories: 250
Fat: 18g
Protein: 15g
Carbohydrates: 8g
Fiber: 3g
Sodium: 400mg
Substitutions for ingredients:
- Mustard seeds: You can use mustard powder instead of seeds.
- Coconut milk: You can use heavy cream or yogurt as a substitute for coconut milk.
Variations:
- You can use fish fillets instead of fish head.
- You can add vegetables like potatoes, carrots, or bell peppers to the curry.
- You can add tamarind pulp or lemon juice for a tangy flavor.
Tips and tricks:
- Use fresh fish for the best taste.
- Adjust the spice level according to your preference.
- You can marinate the fish with salt and turmeric powder for 30 minutes before adding it to the curry.
Storage instructions:
You can store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pan over medium heat until it's heated through.
Presentation ideas:
Serve the curry in a large bowl with steamed rice on the side. 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 papadum
Troubleshooting advice:
- If the curry is too thick, add a little water to adjust the consistency.
- If the curry is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to clean and wash the fish thoroughly before cooking.
- Cook the fish until it's fully cooked to avoid any foodborne illnesses.
Food history:
Fish curry is a popular dish in many coastal regions of India. It's usually made with fresh fish and a blend of spices and served with rice or bread.
Flavor profiles:
The mustard fish head 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, naan bread, or roti.
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