Curry Fish Head

Ingredients

Instructions

1. 1

   Mix curry powder, chili powder, and turmeric powder with a little water to form a thick paste.

2. 2

   Heat cooking oil in a large pot or wok over medium heat. Add fenugreek seeds and mustard seeds, and sauté until fragrant, about 30 seconds.

3. 3

   Add sliced onions, minced garlic, sliced ginger, and curry leaves. Sauté until the onions soften and turn translucent.

4. 4

   Add the prepared spice paste. Cook, stirring constantly, until the oil separates and the paste is fragrant.

5. 5

   Pour in the thin coconut milk and strained tamarind paste. Bring to a simmer, stirring occasionally.

6. 6

   Add the eggplant wedges and okra. Cook for about 5 minutes until the vegetables start to soften slightly.

7. 7

   Carefully place the fish head pieces into the simmering curry. Pour in the thick coconut milk. Add green chilies and tomatoes.

8. 8

   Gently stir and bring the curry back to a gentle simmer. Do not stir vigorously as it might break the fish. Cover and cook until the fish is cooked through and the vegetables are tender.

9. 9

   Season with salt and sugar to taste. Serve hot with steamed rice or roti.