Spicy Fish head curry |
In many parts of the world fish head is not
considered suitable for the table. Therefore the fish head is used as fertilizer. It is also a struggle to pick the small bones from the fish head.
Many consider that fish head is not even suitable for making stock. It is
cumbersome to cook a whole fish with the head.
Fish head cut into two pieces |
In Singapore and Malaysia, fish head curry
is cherished as a delicacy. Fish head curry is served in most restaurants, food
courts and roadside stalls. You will find Chinese, Malay and Indian style of
cooking. Fish head is often cooked with eggplant and okra.
In Singapore and Malaysia, the fish mongers
will cut the head in such a way that there will be a fair amount of flesh in the
head.
In other parts of Asia fish head is
steamed, fried or made into a soup.
Recipe summary
For
Spicy Fish head curry
1. Wash and clean the 350 grams fish head, halved. Marinate with ½ tsp turmeric powder and ½ tsp salt and marinate for 30 minutes.
2. Slice 80 grams eggplant into bite size pieces and immerse in water to prevent discoloration. Drain the eggplant pieces in a colander. Heat 2 tbsp vegetable oil in a pan and stir fry the eggplant pieces for 6 minutes. Remove and keep aside.
3. Add 1 lemon grass cut into 3 pieces to same pan and fry for 1 minute.
4. Add 1 pandan leaf (I used dried) and fry for one minute.
5. Add ½ tsp Cumin seeds, ½ tsp fennel seeds and 1 tsp fenugreek seeds and fry for 20 seconds.
6. Add 10 curry leaves and fry for 1 minute.
7. Add 80 grams onion, chopped coarsely and 5 garlic cloves sliced into halves and fry for 2 minutes.
8. Add 1 small green chilli chopped and 1 small red chili, slice into halves and fry for 2 minutes.
9. Add 1 tomato (80 grams), sliced into bite size pieces and fry for 2 minutes.
10. Add ½ tsp roasted fennel seed and curry leaf powder, 1 tbsp coriander powder, ½ tsp gram masala powder and fry for 2 minutes.
11. Add 1 tbsp roasted split chickpea powder which will help to thicken the gravy.
12. Add ½ tsp chilli powder.
13. Add 1 litre water and 1 tbsp curry powder.
14. Add fried eggplant and 1½ tsp salt and simmer for 10 minutes in low heat.
15. Add 3 tbsp thick tamarind juice derived from 50 grams tamarind and simmer 8 minutes.
16. Add fish head gently as it will break into pieces easily. Try not to disturb the fish head during cooking. reduce heat.
17. Add ½ tsp garam masala powder and simmer for 6 minutes.
18. Add ½ cup coconut milk and simmer for 6 minutes.
19. Now pound 1 tsp cumin and 1/2 tsp pepper into a powder to add to the curry to give extra spice and smell and cook for 5 minutes. This is optional.
Spicy Fish head curry is ready.
Recipe follows in detail with pictures.For
Spicy Fish head curry
1. Wash and clean the 350 grams fish head, halved. Marinate with ½ tsp turmeric powder and ½ tsp salt and marinate for 30 minutes.
Spicy fish head curry with brinjal |
3. Add 1 lemon grass cut into 3 pieces to same pan and fry for 1 minute.
4. Add 1 pandan leaf (I used dried) and fry for one minute.
5. Add ½ tsp Cumin seeds, ½ tsp fennel seeds and 1 tsp fenugreek seeds and fry for 20 seconds.
Ingredients |
6. Add 10 curry leaves and fry for 1 minute.
7. Add 80 grams onion, chopped coarsely and 5 garlic cloves sliced into halves and fry for 2 minutes.
8. Add 1 small green chilli chopped and 1 small red chili, slice into halves and fry for 2 minutes.
9. Add 1 tomato (80 grams), sliced into bite size pieces and fry for 2 minutes.
10. Add ½ tsp roasted fennel seed and curry leaf powder, 1 tbsp coriander powder, ½ tsp gram masala powder and fry for 2 minutes.
11. Add 1 tbsp roasted split chickpea powder which will help to thicken the gravy.
Spices, spice powder and thickening agent |
13. Add 1 litre water and 1 tbsp curry powder.
14. Add fried eggplant and 1½ tsp salt and simmer for 10 minutes in low heat.
15. Add 3 tbsp thick tamarind juice derived from 50 grams tamarind and simmer 8 minutes.
16. Add fish head gently as it will break into pieces easily. Try not to disturb the fish head during cooking. reduce heat.
17. Add ½ tsp garam masala powder and simmer for 6 minutes.
18. Add ½ cup coconut milk and simmer for 6 minutes.
19. Now pound 1 tsp cumin and 1/2 tsp pepper into a powder to add to the curry to give extra spice and smell and cook for 5 minutes. This is optional.
Spicy Fish head curry is ready.
Preparation time:15 minutes
Cooking time:50 minutes
Serves: 2
Ingredients
Main
350 grams fish head, halved
80 grams eggplant, sliced into bite size
pieces and immersed in water
Others
5 garlic cloves sliced into halves
1 small green chilli chopped
1 small red chili, slice into halves
1 tomato (80 grams) sliced into bite size pieces
50 grams tamarind.
1 tomato (80 grams) sliced into bite size pieces
50 grams tamarind.
10 curry leaves
1 lemon grass cut into 3 pieces
Spices
1 tbsp curry powder
½ tsp chilli powder
½ tsp Cumin seeds
½ tsp fennel seeds
1 tsp fenugreek seeds
½ tsp roasted cumin powder
½ tsp roasted fennel seed and curry leaf
powder
1 tbsp coriander powder.
½ tsp pepper powder
½ tsp garam masala powder
1 tbsp roasted split chickpea powder
Spices, spice powder and thickening agent |
2 tbsp vegetable oil
½ cup coconut milk
1 litre water
1½ tsp salt
3 tbsp tamarind juice
Marinade
½ tsp turmeric powder
½ tsp salt
Preparation
Wash and clean the fish head. Mix with
turmeric powder and salt and marinate for 30 minutes.
Method
Slice the eggplant and immerse in water to prevent discolouration. Drain the eggplant pieces in a colander before frying.
Eggplant |
Heat oil in a pan and stir fry the eggplant
pieces for 6 minutes.
Remove and keep aside.
Fried Eggplant |
Add lemon grass to same pan and fry for 1
minute. Add pandan leaf and fry for one minute.
Frying lemon grass and pandan leaves |
Add cumin, fennel and fenugreek seeds and
fry for 20 seconds.
Adding fennel fenugreek and cumin seeds |
Add curry leaves and fry for 1 minute.
Adding curry leaves |
Add onion and garlic and fry for 2 minutes.
Adding onion and garlic |
Add chilli and fry for 2 minutes.
Adding chili |
Add tomato and fry for 2 minutes
Adding tomato |
Add fennel seed powder and
curry leaf powder, coriander powder, gram masala powder and
fry for 2 minutes.
Adding fennel seed powder, garam masala and coriander powder |
Add roasted split chick pea powder to thicken the gravy.
Adding roasted split chick pea powder |
Add water and curry powder
Adding water and curry powder |
Add fried eggplant and salt and
simmer for 10 minutes in low heat.
Adding fried egg plant |
Add tamarind juice simmer 8 minutes
Adding tamarind juice |
Add fish head gently as it will break into
pieces easily. Try not to disturb the fish head during cooking. reduce heat.
Adding fish head |
Add garam masala powder and simmer for 6 minutes.
Adding garam masala |
Add coconut
milk and simmer for 6 minutes.
Now pound 1 tsp cumin and 1/2 tsp pepper into a powder to add to the curry to give extra spice and smell. This is optional.
Pounded cumin and pepper powder |
Add pounded cumin and pepper powders and simmer for 5 minutes.
Adding pounded cumin and pepper powder |
Curry is ready. Enjoy with care as there will be bones in the fish head curry.
Spicy fish head curry with brinjal |
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