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

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

Vegan Burrito

INGREDIENTS soft flour tortillas canned black beans canned sweet corn smoked paprika powder cumin paprika powder fresh lime juice green onions fresh cilantro vegan cheese vegan sour cream guacamole lettuce salsa cooked brown rice RECIPE PREPARATION Drain and rinse the black beans and the corn. In a medium bowl, combine them with the paprika powder, cumin, smoked paprika powder, lime juice, salt, and pepper. Add the chopped green onions and the fresh cilantro and stir well.  Lay a tortilla down flat on a plate. Add some rice in the center of the tortilla. Then add some of the bean corn salad on top. Next comes some salsa, lettuce, vegan cheese, vegan sour cream, and avocado. If you want you could also sprinkle some red pepper flakes on top. Fold in the sides and then roll the burrito up and wrap it in foil. Then cut it into half with a sharp knife. Enjoy! 
Post a Comment
Read more

Veg Tagine

INGREDIENTS 1 pinch of saffron 4 Pods of garlic 4 cm piece of ginger olive oil 1 teaspoon cumin Powder ½ teaspoon cinnamon Powder 1 teaspoon ras el hanout 1 tablespoon sun-dried tomato paste 2.5 kg mixed veg, aubergines, courgettes, carrots, cherry tomatoes, red onion, butternut squash, mixed-colour peppers 1 x 400 gm tin of chickpeas 100 gm dried apricots 1 preserved lemon 300 gm couscous ½ bunch of mixed fresh herbs, dill, mint, flat-leaf parsley 20 gm flaked almonds RECIPE PREPARATION Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout. Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go. Tip in the chickpeas (j
Post a Comment
Read more