Teresa's Recipes
Authentic Fish Head Curry
Fish Head Curry is a deliciously spicy and tangy dish that is a staple in South Indian and Malaysian cuisine. The recipe uses fish heads, an often overlooked ingredient, and turns them into a flavorful curry using a medley of aromatic spices and coconut milk. This dish is a perfect example of 'nose-to-tail' eating and is a must-try for any adventurous food lover.
Ingredients
- 2, cleaned and washed Fish heads
- 1, finely chopped Onion
- 4 cloves, minced Garlic
- 1-inch piece, grated Ginger
- 2, diced Tomatoes
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Chili powder
- 1 cup Coconut milk
- 1 cup Water
- 2 cups, chopped Mixed vegetables (okra, eggplant, bell peppers)
- 1 tablespoon Lemon juice
- to taste Salt
- for garnish Fresh cilantro
Dietary Notes
- Servings: 4
- Dish Type: Main
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 300
- Fat: 15g
- Carbs: 20g
- Protein: 20g
- Sodium: 700mg
- Sugar: 6g
Instructions
- Prepare the fish heads by cleaning and washing them thoroughly. Pat dry and set aside.
- 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.
- Add the diced tomatoes to the pot. Cook until they soften and release their juices.
- 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.
- Add the prepared fish heads to the pot. Ensure they are well-coated with the spice mixture.
- Pour in the coconut milk and water. Stir the curry well and bring it to a simmer.
- Cover the pot and let the curry cook for about 20 minutes, or until the fish heads are cooked through.
- Add the chopped vegetables to the curry. Cook for an additional 5-7 minutes, until the vegetables are tender.
- Stir in the lemon juice and season the curry with salt to taste.
- Garnish the Fish Head Curry with fresh cilantro just before serving. Serve hot with steamed rice or warm naan bread for an authentic experience.