FISH HEAD’S HOT CURRY.
FISH HEAD’S HOT CURRY.
1 kg fish heads cleaned, chopped & washed well - wash the pcs. well under running water (tap) because of Sand – drain & keep.
Finely slice 2 big Onions; slit lengthwise 6-8 Green Chillies; a sprig of Curry leaves; 3 big Tomatoes – cut into 8 pcs each; Salt to taste; Oil – 6-8 tbspns. Ginger paste 1 ½ tspn. Garlic Paste 2 tspns; Jeera Pwd 1 level tspn; Pepper pwd 1 level tspn; Chillie pwd – 1 tbspn; Corriander pwd 2 tbspns; Turmeric Powd ½ level tspn; Tamarind as big as a lime soaked in warm water for 15 mins. & squeeze out the thick pulp & keep; Coconut ½ scraped & ground to a smooth paste & kept.
Heat Oil in a vessel add the sliced onions, curry leaves, green chillies, salt & fry till onions are brown, lower flame & add ginger, garlic paste & continue to fry for 2-3 mins till oil comes to the surface – now add the jeera pwd, pepper pwd chillie pwd, coriander pwd, turmeric pwd & chopped tomatoes & continue to fry till tomatoes are soft, pour the tamarind pulp mix well add 2 cups of water & bring to a bubble now add the coconut paste & the masala water which you washed the mixie – mix well & fry for a min. mix well & bring to a bubble – at this stage add the fish head pcs. & mix nicely cover & allow to cook on low heat for 8-10 mins – do not use a spoon now for mixing – take the vessel & shake slowly to mix – once required thickness is obtained – remove from heat – garnish with chopped coriander leaves & serve with Dosa’s/Iddlys/Rice.
If using Coconut milk powder/or canned coconut milk you have to use the diluted milk at the stage when the tomatoes are soft & proceed as per the rest of the recipe – after the 8-10 mins of cooking time for the fish heads – & the thickness obtained -then pour the thick coconut milk shake the vessel nicely – remove from heat – garnish & serve.
You could add mustard seeds/Fenugreek seeds ½ tspns each for seasoning
You can make the curry without Coconut if you wish.
Pearl
