FISH HEAD
CURRY
1 kg fish
head,cut into pieces and mix with a little salt and turmeric.
200 gm
ladies finger
100 gm fish
curry powder
20 gm chilie
powder
100 gm
tamarind, soaked in 1 cup water and squeeze out the juice.
1 cup thick
coconut milk
5 cup water
100 gm small
onion,cut into 2
50 gm
garlic,cut into 2
50 gm small
onion and 50 gm garlic grind into a paste
½ tbsp
fenugreek seeds
3 stalk of
kari leafs
Salt to
taste
1/3 cup oil
1.
Mix
the tamarind juice,coconut milk and water and keep a side.
2.
Heat
the oil and add in the fenugreek seeds and let it fry. Then add in the small
onion and garlic. Fry till the onions became soft.
3.
Add
in the garlic and onion paste and kari leafs mix well and fry till the raw
smell disappear.
4.
Lower
the heat and add in the chilie powder and curry powder mix well in the oil and
add a little of tamarind water and mix well cook till the oil rise.
5.
Pour
in the rest of the tamarind water and mix well and let it simmer over a low
heat till the gravy becomes a little
thick and the oil rise.
6.
Add
in the salt and add in the fish mix well and let it simmer till the fish is
well cooked. Add in the ladies finger mix well and cover the pan and off the
heat. Let the curry stand for 1 hour before you serve for better taste.
Note: this curry is a bit sour if you don’t like it sour you
can reduce the tamarind.
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