Fish Head Curry
Make-from-scratch recipe that makes a hearty, one-pot fish meal.

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Fish Head Curry

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Ingredients

Adjust Servings:
1 Sea Bream fish head
0.5 cup Vegetable Oil
1 teaspoon Fennel seed
1 teaspoon Cumin
10 cloves Garlic
2 Onions chopped
1/8 ounce Ginger
8 Ladies' Fingers
1 Aubergine
4 Tomatoes chopped
10 Curry Leaves
3 tablespoon Chili Powder
1,5 tablespoon Fennel seed ground
1,5 tablespoon Cumin ground
0,25 tablespoon Turmeric ground
0.25 ounce Tamarind soaked in water
1.25 tablespoon Coconut Milk
Salt
Features:
  • Spicy
Cuisine:
  • 60 mins
  • Serves 6
  • Hard

Ingredients

Directions

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Steps

1
Done

In a bowl of 100ml water, place 0.25 ounce tamarind paste. Mix well.

Pour the tamarind solution onto the fish and let it rest for 10 minutes.

2
Done

Blend of onion, garlic cloves, ginger, fresh turmeric, chili powder and curry leaves.

3
Done

Pour in the thin coconut milk, allow mixture to come toa gentle simmer.

4
Done

Add the fish, aubergines, ladies' fingers, and tomatoes until the curry has reached a robust boil.

Reduce the heat to the lowest setting and continue to cook until the fish is finished.

5
Done

Dish out and serve with garnishing.

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