Skip to main content

Fish head curry



INGREDIENTS


80 ml (⅓ cup) vegetable oil
1 medium eggplant, cut into thin wedges
1 tbsp brown mustard seeds
1 tbsp fenugreek seeds
20 curry leaves
3 tbsp fish curry powder (Baba's brand)
200 ml coconut cream
2 tbsp sugar
1 tbsp salt
2 tbsp tamarind paste, mixed with 50 ml water
500 ml (2 cups) water
1 medium fish head
6 snake beans, cut into 3 cm pieces
1 large tomato, cut into wedges
coriander leaves and steamed basmati rice, to serve

Curry paste

150 g red Asian shallots, peeled and chopped
10 cloves garlic, peeled and chopped
30 g ginger, peeled and chopped
30 g galangal, peeled and chopped
2 stalks lemongrass, white part only, chopped
100 g chilli paste
1 tbsp ground turmeric
50 ml water

RECIPE PREPARATION

For the curry paste, place all the ingredients in a blender and blitz into a smooth paste.

Heat a drizzle of oil in a large heavy-based frying pan over high heat. Cook the eggplant wedges on both sides until golden and tender, then remove and set aside.

Reduce the heat to medium, add the remaining oil to the pan, then add the mustard seeds, fenugreek seeds and curry leaves and cook, shaking the pan continuously until the mustard seeds start to pop.

Add the curry paste and curry powder and cook, stirring continuously for another 5-6 minutes or until darkened in colour and the oil starts to separate from the paste. Add the coconut cream, sugar, salt, tamarind paste and water and bring to the boil.

Add the fish head and beans, cover and simmer over low heat for 8-10 minutes or until the fish is cooked through. Stir in the tomato and cooked eggplant, remove from the heat and serve scattered with coriander leaves and steamed rice
Labels:

Comments

Post a Comment

Popular posts from this blog

Dragon Noodles

INGREDIENTS FOR THE NOODLES 1 tbsp. vegetable oil 3 boneless skinless chicken breasts 2 tsp. garlic powder 1 tsp. cayenne Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1/4 c. thinly sliced green onions 1 red bell pepper, chopped 1 large carrot, cut into matchsticks 1 large zucchini, cut into half-moons 12 oz. cooked lo mein noodles Freshly chopped cilantro, for garnish FOR THE SAUCE 1/3 c. low-sodium sauce Juice of 1/2 lime 2 tbsp. chili garlic sauce (or Sriracha) 1 tbsp. creamy peanut butter 2 tbsp. low-sodium chicken broth RECIPE PREPARATION In a large skillet over medium heat, heat oil. Add chicken and season with garlic powder, cayenne, salt, and pepper. Cook until golden, 8 minutes, then flip and season the other side and cook 8 minutes more. Set aside to let rest 10 minutes, then cut into bite-size pieces. Add garlic and green onions to the skillet and cook until fragrant, 1 minute. Add bell pepper, carrots, and zucchini and cook...
Post a Comment
Read more

Buddha Noodles

INGREDIENTS 12 oz. package udon noodles 3 tbsp. smooth peanut butter 3 tbsp. soy sauce 2 tbsp. sesame oil 1 tbsp. honey 1 tbsp. lime juice 1 clove garlic, minced 2 c. Shredded chicken 2 c. broccoli florets, steamed 2 avocados, thinly sliced 2 green onions, thinly sliced 1 tsp. sesame seeds RECIPE PREPARATION In a large pot of salted boiling water, cook noodles according to package instructions. Drain noodles and rinse with cold water to cool. Return noodles to saucepan. Add peanut butter, soy sauce, sesame oil, honey, lime juice, and garlic. Stir until sauce is creamy and noodles are fully coated. If the sauce is too loose, turn heat to low and cook until the sauce has thickened, about 1 minute. Divide noodles between bowls. Top each serving with chicken, broccoli, avocado, and green onions. Garnish with sesame seeds and serve warm or at room temperature.
Post a Comment
Read more

Ginger Sesame Beef

INGREDIENTS 1 lb. skirt steak, thinly sliced into 1/4" strips kosher salt Freshly ground black pepper 3 tbsp. cornstarch 1 tsp. plus 1 tbsp. canola oil, divided 1 lb. green beans, trimmed 3 cloves garlic, minced 3" piece of ginger, peeled and grated 1/4 c. soy sauce 1 tbsp. rice wine vinegar 3 tbsp. sugar 2 green onions, chopped 1 tbsp. sesame seeds RECIPE PREPARATION Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated and set aside. In a large skillet over medium-high heat, drizzle 1 teaspoon oil and cook green beans 1 minute. Add 2 tablespoons water and cover with a lid to steam, 1 minute more. Transfer green beans to a plate and discard any excess water. Return skillet to high heat and add remaining tablespoon oil. When the oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Reduce to medium heat and add garlic, ginger, soy ...
Post a Comment
Read more