Learn . Laugh . Eat

Fish Head Curry

Prep:

Cook:

Base

  • 1 tbsp vegetable oil
  • 1 knob butter
  • 1 onion finely chopped
  • 5-6 cloves garlic finely chopped
  • 3 lime leaves
  • 5 curry leaves

Whole Spices

  • 2-3 fresh Birdseye chillies finely chopped
  • 1 tbsp cumin
  • 1 tbsp coriander seeds Paste
  • 1 tbsp chilli powder
  • 3 tbsp curry powder
  • 3 tbsp water
  • Vegetables
  • 5-6 tomatoes

Stock

  • 1 tbsp vegetable oil
  • 1 fresh medium fish head & bones (Gurnard / grouper / salmon / red snapper)
  • 3 tbsp tamarind concentrate (to taste)
  • 5 cups hot water
  • 1 tsp sugar
  • Salt & pepper to taste
  • 1 fish fillet (optional)

Preparation

Finely chop the onion and garlic and place in a prep bowl

Crush all the whole spices together using either a pestle and mortar or a blender

Mix the ‘paste’ in a separate prep bowl and leave aside

Slice the tomatoes into wedges and place in a prep bowl

The Stock

Heat 1 tbsp vegetable oil to medium heat in a medium sized saucepan

Add the fish head and bones and fry for 3-5 minutes, turning occasionally

Add the rest of the stock ingredients and stir well

Bring to boil and then remove the head and bones onto a separate dish

Scrape the bottom of the pan with a wooden spoon. Maintain the stock on a simmer (low heat) for 20 minutes. Stir and cover with lid

Cooking the Curry

Heat 1 tbsp vegetable oil and 1 knob butter to medium heat in a large saucepan

Add all the ‘Base’ ingredients and cook until onions are slightly brown

Add all the crushed ‘Whole Spices’ and cook for 1 minute

Add and stir the ‘Paste’ into the base and spices

Add the tomatoes and cover for 10 minutes stirring occasionally

Now add the stock and mix well

Bring the curry to boil and allow to simmer

Add the ready cooked fish head and bones and simmer for 20 minutes

For additional meat to feed the masses, cut one fish fillet into 1 cm thick slices, cover in seasoned corn flour and fry in a non-stick frying pan for 2-3 minutes. Place in the curry 5 minutes before serving.

Garnish with finely chopped coriander and serve with white rice


Base

  • 1 tbsp vegetable oil
  • 1 knob butter
  • 1 onion finely chopped
  • 5-6 cloves garlic finely chopped
  • 3 lime leaves
  • 5 curry leaves

Whole Spices

  • 2-3 fresh Birdseye chillies finely chopped
  • 1 tbsp cumin
  • 1 tbsp coriander seeds Paste
  • 1 tbsp chilli powder
  • 3 tbsp curry powder
  • 3 tbsp water
  • Vegetables
  • 5-6 tomatoes

Stock

  • 1 tbsp vegetable oil
  • 1 fresh medium fish head & bones (Gurnard / grouper / salmon / red snapper)
  • 3 tbsp tamarind concentrate (to taste)
  • 5 cups hot water
  • 1 tsp sugar
  • Salt & pepper to taste
  • 1 fish fillet (optional)

Preparation

Finely chop the onion and garlic and place in a prep bowl

Crush all the whole spices together using either a pestle and mortar or a blender

Mix the ‘paste’ in a separate prep bowl and leave aside

Slice the tomatoes into wedges and place in a prep bowl

The Stock

Heat 1 tbsp vegetable oil to medium heat in a medium sized saucepan

Add the fish head and bones and fry for 3-5 minutes, turning occasionally

Add the rest of the stock ingredients and stir well

Bring to boil and then remove the head and bones onto a separate dish

Scrape the bottom of the pan with a wooden spoon. Maintain the stock on a simmer (low heat) for 20 minutes. Stir and cover with lid

Cooking the Curry

Heat 1 tbsp vegetable oil and 1 knob butter to medium heat in a large saucepan

Add all the ‘Base’ ingredients and cook until onions are slightly brown

Add all the crushed ‘Whole Spices’ and cook for 1 minute

Add and stir the ‘Paste’ into the base and spices

Add the tomatoes and cover for 10 minutes stirring occasionally

Now add the stock and mix well

Bring the curry to boil and allow to simmer

Add the ready cooked fish head and bones and simmer for 20 minutes

For additional meat to feed the masses, cut one fish fillet into 1 cm thick slices, cover in seasoned corn flour and fry in a non-stick frying pan for 2-3 minutes. Place in the curry 5 minutes before serving.

Garnish with finely chopped coriander and serve with white rice

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