New Recipes

1 Peel, rinse and chop onions finely 2 Peel, rinse and chop garlic finely.

Fish Head Curry

Ingredients :

2T oil, 2 onions, 2 sprigs of curry leaves, 1.5L water, 2 unripe mangoes, 2 long eggplants, 1 fish head, 1 stalk of coriander, 10 cloves of garlic, 12g ginger, 1 green chili pepper, 1 lime.

(1) 150g grated coconut, 250ml water.
(2) 100g fish curry powder, 1.5t salt.
(3) 150g tamarind pulp, 250ml water.
(4) 1/2t mustard seeds, 1/2t cumin seeds, 1t fenugreek.
(5) 1t salt.

Preparation :

1. Peel and rinse onions; Slice 1 onion; Quarter the remaining.
2. Peel, rinse and mince garlic.
3. Peel, risne and slice ginger.
4. Rinse, seed and slice a green chili pepper.
5. Add seasoning (1), the quartered onion, minced garlic, sliced ginger and sliced green chili pepper to a blender; Blend into smooth paste; Transfer to a big bowl; Add seasoning (2); Mix well to be the spice paste.
6. Cut lime into halves;
7. Thaw a fish head; Rinse and drain; Cut into halves; Marinate in the lime juice for 30 minutes.
8. Discard the stems of coriander; Rinse and chop.
9. Rinse and cut eggplants into chunks.
10. Add seasoning (3) to a bowl; Mash; Strain through a sieve for juice.
11. Peel, pit and dice mangoes.
12. Heat a wok over a high heat; Add 2T oil and heat over a medium heat; Stir-fry seasoning (4) over a medium heat till fragrant; Add the sliced onion and curry leaves; Stir-fry over a medium heat till tender and golden brown; Add the spice paste from the step 5; Stir-fry over a low heat till the oil separates; Turn to a medium heat; Add the juice from the step 10; Mix well; Bring to the boil over a medium heat; Cover with a lid; Simmer over a low heat for 5 minutes; Add the mangoes and eggplants; Simmer till tender.
13. Gently place the fish head into the wok with the mixture; Simmer over a low heat for 5 minutes; Flip the fish head over; Simmer over a low heat till the fish head is done; Add seasoning (5); Turn off the heat; Remove to a serving plate; Garnish with the chopped coriander; Ready to serve.