We will be buying fish for our home and mostly cooking the fish body alone. From now on, we can utilize the fish head also to make a tasty curry. Lets prepare the fish head curry in very simple steps with easily available ingredients and the dish will come out very tasty.
Ingredients
- Raw Mango – 1
- Tomato – 3
- Fenugreek seeds – 1/4 tbsp
- Turmeric powder – 1/4 tbsp
- Coriander powder – 1 tbsp
- Cumin powder – 1/4 tbsp
- Mustard seeds – 1/4 tbsp
- Chilli powder – 1 tbsp
- Coriander – 1/4 tbsp
- Pepper (whole) – 1/4 tbsp
- Cumin – 1/4 tbsp
- Curry leaves – few
- Coriander leaves – few
- Fish head – 5 (any medium sized fish)
- Coconut – quarter of one coconut
- Garlic – 15
- Green chilli – 5
- Oil – 50 ml (prefer ground nut oil or gingelly oil)
- Onion – 3
- Salt – 3/4 tbsp
- Tamarind – size of a lemon
- Water – 250 ml
The measurements mentioned above can prepare a curry that can serve 5 people.
Things to be done before we start cooking
- Take tamarind (the size of a lemon) and soak it in 250 ml water.
- Take garlic – 15 cloves, peel the skin, then crush it lightly with stone.
- Onion – 3 (medium sized onions), peel the skin and chop them to small pieces.
- Tomato – 3, crush it to a paste with our mixy.
- Wash one small sized mango and cut it into medium sized pieces.
- Coconut chips – obtained from 1/4 of a coconut, grind them to get coconut milk.
Steps to Prepare
1 Take a 3-litre capacity pan. Place it on the burner and turn on the flame to HIGH MODE.
2 Pour in ground nut or gingelly oil – 50 ml. Let it get hot.
3 Once the oil gets hot, turn the flame to LOW mode, then add the below to hot oil and stir for 10 seconds
- Fenugreek seeds – 1/4 tbsp
- Coriander powder – 1 tbsp
- Mustard seeds – 1/4 tbsp
- Coriander – 1/4 tbsp
- Pepper – 1/4 tbsp
- Cumin – 1/4 tbsp
4 Then add –
- Garlic – 15 cloves (Crushed with stone). Stir a little for 5 seconds.
- Onions – 3 (cut into small pieces)
- Curry leaves – 10 leaves
Stir gently for 30 seconds till onions turn soft (don’t let onions turn brown)
5 Now let’s add the below spices and stir for 10 sec –
- Turmeric powder – 1/4 tbsp
- Coriander powder – 1 tbsp
- Cumin powder – 1/4 tbsp
- Chilli powder – 1 tbsp
6
- Pour in the tomato paste
- Salt – 3/4 tablespoon
- Green chilli – 5
- Coriander leaves – few
Stir gently for 5 seconds.
7 Squeeze the tamarind with hands to get its juice. Squeeze the juice into the water that was used to soak it. Then pour the water into the pan and stir well for 5 seconds.
8 Close the pan with a suitable lid.
- Turn the flame to HIGH mode now.
- Let the water in pan come to a boiling state in the next 60 to 80 seconds (in high flame).
9 Now, let’s turn the flame to LOW MODE and leave the contents to get cooked for the next 13 to 15 minutes.
10 After 15 minutes, remove the lid, then add the medium sized raw mango pieces.
11 Now, place the fish head (5 pieces) on the pan with curry. Try to dip them into the curry.
12 Close the pan with a lid. Leave the contents to cook for the next 10 minutes in LOW FLAME.
13 After 10 minutes –
- Remove the lid, stir gently for 5 seconds.
- Then pour the coconut milk and stir gently.
- Turn the flame to HIGH MODE.
- Leave the contents to boil for the next 50 to 60 seconds.
- Turn off the flame now.
- Garnish with a few coriander and curry leaves.
- Close the pan with a lid again and leave the contents for another 3 to 4 minutes so that the curry will get flavor of coriander and curry leaves.
That’s all folks – serve it with rice and enjoy.
