Ingredients with Measurements:
- 1 large fish head (cleaned and cut into pieces)
- 1 onion (chopped)
- 3 garlic cloves (minced)
- 1-inch ginger (minced)
- 2 tomatoes (chopped)
- 2 green chilies (chopped)
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 tablespoon tamarind paste
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- Salt to taste
- Water as needed
Special equipment needed:
- Large pot or wok
- Wooden spoon
Step-by-step instructions:
1. Heat oil in a large pot or wok over medium heat. Add onions, garlic, and ginger. Saute until onions are translucent.
2. Add tomatoes and green chilies. Cook for 5 minutes until tomatoes are soft.
3. Add coriander powder, cumin powder, turmeric powder, red chili powder, and garam masala powder. Mix well and cook for 2 minutes.
4. Add tamarind paste and coconut milk. Mix well and bring to a boil.
5. Add fish head pieces and salt. Mix well and add enough water to cover the fish head pieces.
6. Cover and simmer for 20-25 minutes until the fish head is cooked and the curry has thickened.
7. Serve hot with rice or bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 10g
- Protein: 15g
Substitutions for ingredients:
- Fish head can be substituted with any fish fillet.
- Tamarind paste can be substituted with lemon juice.
Variations:
- Add vegetables like potatoes, carrots, and bell peppers.
- Use different types of fish like salmon or tilapia.
Tips and tricks:
- Use fresh fish for better taste.
- Adjust the spice level according to your preference.
- Use a non-stick pot or wok to prevent sticking.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stove over low heat.
Presentation ideas:
- Serve in a bowl with rice or bread.
Garnishes:
- Chopped cilantro or parsley.
Pairings:
- Serve with a side of cucumber raita or pickles.
Suggested side dishes:
- Naan bread or roti.
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, simmer for a longer time.
Food safety advice:
- Make sure the fish is cooked thoroughly before serving.
Food history:
- Fish head curry is a popular dish in South Indian and Southeast Asian cuisine.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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