Fish Head Curry Recipes

Steps:

• Wash the fish head or fish steaks and pat dry. Keep aside.
• Heat oil in a wok or saucepan, add curry seeds mixture and ginger and stir fry over high heat for two to three minutes till the seeds pop.
• Cool slightly then pulse in a food processor to create the paste.
• In the same wok or sauce pan with the remaining oil, add garlic and stir fry till lightly browned.
• Add the curry paste and stir fry till fragrant and cooked.
• Add the onions and stir fry briefly for about one minute.
• Put in half of the coconut milk, bring to a boil, remember to keep stirring to avoid curdling.
• Add the fish, cook for 10 minutes before adding the remaining coconut milk and the tamarind juice.
• Add the tomatoes, red chilli, green chilli, curry leaves, salt and sugar.
• Simmer gently for about five to eight minutes or until the sauce is thickened to a desired consistency and the fish is cooked through.
• You may add more liquid if there is not enough gravy.
• Serve with steaming hot rice.

Steps:

• Marinate fish with salt and tamarind juice.
• Mix the curry powder, turmeric powder and milk with water into a paste; set aside.
• Heat oil in pan and fry egg plant and okra until lightly brown.
• Drain oil and set aside.
• In same oil, fry shallots, chili, garlic, lemon grass and fenugreek until fragrant.
• Add curry leaves/bay leaves.
• Pour curry paste into saucepan and bring to boil.
• Put in fish head and cook until the flesh is opalescent.
• Add salt to taste.
• Add fried egg plant and okra and lastly tomatoes.
• Serve hot with white rice.