Authentic Fish Head Curry

Ingredients

Fish heads

2, cleaned and washed

Onion

1, finely chopped

Garlic

4 cloves, minced

Ginger

1-inch piece, grated

Tomatoes

2, diced

Curry powder

2 tablespoons

Turmeric powder

1 teaspoon

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Chili powder

1 teaspoon

Coconut milk

1 cup

Water

1 cup

Mixed vegetables (okra, eggplant, bell peppers)

2 cups, chopped

Lemon juice

1 tablespoon

Salt

to taste

Fresh cilantro

for garnish

Instructions

1. Prepare the fish heads by cleaning and washing them thoroughly. Pat dry and set aside.
2. Heat oil in a large pot over medium heat. Add the chopped onions, minced garlic, and grated ginger. Sauté until the onions turn golden brown.
3. Add the diced tomatoes to the pot. Cook until they soften and release their juices.
4. Stir in the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Mix well and cook for about a minute to allow the spices to release their aromas.
5. Add the prepared fish heads to the pot. Ensure they are well-coated with the spice mixture.
6. Pour in the coconut milk and water. Stir the curry well and bring it to a simmer.
7. Cover the pot and let the curry cook for about 20 minutes, or until the fish heads are cooked through.
8. Add the chopped vegetables to the curry. Cook for an additional 5-7 minutes, until the vegetables are tender.
9. Stir in the lemon juice and season the curry with salt to taste.
10. Garnish the Fish Head Curry with fresh cilantro just before serving. Serve hot with steamed rice or warm naan bread for an authentic experience.