Page 15 - IRAS2021_020621
P. 15

                   RECIPE
FISH HEAD CURRY
Ingredients
• 1 kg fish head (Clean, rub turmeric powder and salt. Gently steam for 3 minutes)
• 1 tsp turmeric powder
• Salt (to taste)
• 4 tbs oil
• 1 tsp fenugreek
• 1 tsp cumminseed
• 1 tsp fennel
• 1 stalk curry leaves (keep whole)
• 5 green chilies (slit lengthwise)
• 15 cloves garlic (crushed)
• 2 large onions (sliced fine)
• 15 gm ginger (crushed)
• 3 tomatoes (diced)
Spice Powders
• 4 tbs chilli powder
• 1 tbs turmeric
• 2 tbs coriander powder
• 1 tbs fennel powder
• 1 tbs cumminseed powder
• 2 tbs tamarind pulp (Mix with 2 cups of water, extract
juice, strain to remove seeds. Keep juice.)
• 2 cups water
• 1 cup coconut milk
• Salt (to taste)
• 5 okras (cut into finger length pieces)
Garnishing
• 5 pineapples (cut into small pieces)
• 1 stalk spring onions (chop fine)
• 1 stalk coriander leaves (chop fine)
Method
1. Heatoilinawokandfryspices(A)tillfragrant.Addcurry leaves, green chillies, garlic, onion, and ginger and fry till onions turn golden brown. Add tomatoes and cook till soft.
2. Addspicepowders(B)andfryoverlowheattilloil separates.
3. Addtamarindwaterandbringtoboil.
4. Addcoconutmilkandfishhead.
5. Bringtoboiloverlowheat.Simmeruncovereduntilfish
head is almost cooked. Season with salt.
6. Addokraandboilfor5minutes.Removefromfire.
7. Garnishwithpineapple,springonions,andcorianderleaves.
8. Servehotwithwhiterice.
 Images are for illustration purposes only.
Spices for frying (A)
  Spice powders (B)
    





















































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