Fish Head Curry

(A) Mix into a paste with water:
  1. Bring water to a boil. Put in fish head halves to half cook it. Dish out and drain. Reserve the stock to be used later.
  2. Heat oil in a wok and saute mustard seeds until they pop, then add ingredients (A) and fry till fragrant and oil rises to the top. Add onions, curry leaves and lemon grass and continue to stir-fry.
  3. Pour in tamarind juice and bring to a boil. Stir in santan, tomatoes, lady's fingers, and red and green chillies. Simmer until gravy comes to a low boil.
  4. Add in fish head and seasoning. Bring to a quick rolling boil over a medium high heat. Dish out and serve with garnishing.

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