Fish Head Curry

Mouth-wateringly delicious fish head curry goes well with either bread or rice.Truly one of my signature dishes, this goes very well with white rice, thosai and sandwich loaf. It is always cooked with more than one meal in mind. Serve it overnight for breakfast, either with instant noodles or with bread and you will find it even better than when you had it the day before.

Serving: 4-6 persons
Difficulty: Medium
Preparation time: 20minutes
Cooking time: 20minutes

Ingredients:
One fish head, halved
4 long eggplants – cut into 3cm pieces at a slant
10 ladies’ fingers, topped and tailed, and slit halfway
1 large onion – sliced
2 tomatoes – cut into wedges
2 stalks curry leaves
3 green chillies – slit lengthwise and seeded
2 tbsps fish curry powder
1 tbsp kurma powder
2tbsps tamarind – mix with a little water to make a thick paste.
1 cup coconut milk (about ¼ cup of coconut cream and then add water to make up the amount needed)
2 tbsps cooking oil
1 tsp fenugreek seeds or halba
½ teaspoon cumin

Method:

1. Heat the cooking oil on a medium fire and add the fenugreek seeds and cumin. While it is splitting in the oil, quickly add the onion and curry leaves.

2. Let it fry for a minute and add your curry powder, kurma powder, turmeric powder and salt.

3. Add the tamarind juice and a little more water to form a paste in the cooking pot.

4. Let the paste simmer until oil surfaces and add the eggplants and coconut milk. Let the curry come to a rolling boil, and then add the fish, tomatoes and chillies.

5. When the fish is cooked, quickly throw in the coriander leaves and take the pot off the fire.

* Note: When cooking curries, always cook it ahead of time, like in the morning as it needs to stand for awhile so that the flavour of the curry develops better.

**If you'd like to share your recipes with other cooking enthusiasts, send them to [email protected].