Wednesday, 31 July 2013

咖喱鱼头 Curry Fish Head

1 fish head of your choice, scaled and cleaned
4 tbsp onions, blended
2 tsp ginger paste
1 tsp garlic paste
2 medium tomatoes, finely diced
5 lady?s fingers, sliced into halves or as desired (use brinjals if desired)
1 sprig curry leaves
1/2 cup light tamarind juice, adjust sourness as required
3 cups water
Spice mix
1 tsp fenugreek
1/2 tsp cumin powder
1/2 tsp fennel powder
1/2 tsp turmeric powder
3-4 tbsp (more if required) fish curry powder
Heat about 3 tbsp of oil over very low heat and add fenugreek. Stir so that it does not burn. Add blended onions, garlic, ginger and curry leaves.
When the mixture is translucent, add the spice powders and saute the spices till fragrant. Then add chopped tomatoes to this mixture and stir till it is well blended.
Next, add the 3 cups of water and the tamarind juice and salt to taste.
Stir and let the curry come to a boil. (This would also be a good time to add water, should the curry be thick.)
Then add the lady?s fingers/brinjals. When the vegetable is almost cooked, add the fish head to the curry and let it simmer till the fish is cooked.
You can garnish the curry with a wedged or cubed tomato and coriander leaves.

No comments:

Post a Comment