Ingredients with Measurements:
- 1 large fish head (preferably red snapper or grouper)
- 2 tablespoons tamarind paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch ginger, sliced
- 2 green chilies, sliced
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 2 cups water
- 1 tablespoon oil
- Fresh coriander leaves for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Clean the fish head and cut it into pieces. Set aside.
2. In a small bowl, mix the tamarind paste with 1 cup of water. Set aside.
3. Heat the oil in a large pot or Dutch oven over medium heat.
4. Add the chopped onion, minced garlic, sliced ginger, and green chilies. Sauté for 2-3 minutes until the onion turns translucent.
5. Add the turmeric powder, chili powder, coriander powder, cumin powder, and salt. Stir well.
6. Add the fish head pieces and stir gently to coat them with the spice mixture.
7. Pour in the tamarind water and 1 more cup of water. Stir well.
8. Bring the curry to a boil, then reduce the heat to low and cover the pot.
9. Simmer for 15-20 minutes until the fish is cooked through and the curry has thickened.
10. Garnish with fresh coriander leaves and serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Protein: 25g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Sodium: 600mg
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice or vinegar.
- Red snapper or grouper can be substituted with any firm white fish.
Variations:
- Add vegetables such as eggplant, okra, or tomatoes to the curry.
- Use coconut milk instead of water for a creamier curry.
- Add shrimp or other seafood to the curry.
Tips and tricks:
- Use a fish head with plenty of meat and bones for a flavorful curry.
- Adjust the amount of chili powder and green chilies to your desired level of spiciness.
- Stir the curry gently to avoid breaking the fish head pieces.
Storage instructions:
Refrigerate leftover curry in an airtight container for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over low heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or individual bowls. Garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
Steamed rice, naan bread, or roti
Suggested side dishes:
Cucumber raita, mixed vegetable salad
Troubleshooting advice:
- If the curry is too sour, add a pinch of sugar to balance the flavor.
- If the curry is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure the fish is fresh and has been properly cleaned before cooking.
- Cook the fish thoroughly to avoid foodborne illness.
Food history:
Fish head curry is a popular dish in South and Southeast Asia, especially in Malaysia and Singapore. It is believed to have originated from the Indian community in these countries.
Flavor profiles:
Sour, spicy, savory
Serving suggestions:
Serve the curry with steamed rice and a side of cucumber raita.
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Region: Thai