Fish Head Curry Recipe Card
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Fish Head Curry is apopular and flavorful dish that originates from Singapore, Malaysia, and otherparts of Southeast Asia.
Course:
Main Course
Cuisine:
Indian
Keyword:
Fish Head Curry Recipe
Servings: 6
Ingredients
- Fish Heads – 6 No.
- Tamarind pulp – fist full
- Water – to soak and add in curry
- Oil – 4-5 tbsp.
- Fenugreek seeds – ¼ tbsp.
- Mustard seeds – ½ tbsp.
- Cumin seeds – ½ tbsp.
- Onions – 1 bowl minced
- Green chilies – 1 cup slit
- Fresh ginger garlic paste – 1 tbsp.
- Curry leaves – 2-3 tbsp.
- Tomatoes – 1 cup
- Turmeric powder – 1 tbsp.
- Crystal salt – 3 tbsp.
- Red chili powder – 1 ½ tbsp.
- Coriander powder – 1 tbsp.
- Fish masala powder – 1 tbsp.
- Coriander leaves – 3-5 tbsp.
Instructions
-
Clean the fish heads with crystal salt and turmeric powder; if you don't want the eyes, remove them.
-
Place the tamarind pulp in a basin and cover with water to soak.
-
In a kadai, heat the oil and add the fenugreek seeds, mustard seeds, and cumin seeds.
-
Combine sliced onions, slit green chilies, fresh ginger garlic paste, and curry leaves in a mixing bowl.
-
Add the minced tomato and simmer for 2 minutes with the lid on.
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Stir in the turmeric powder, crystal salt (for flavour), and red chilli powder.
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Add fish heads (if desired, discard fish eyeballs and other pieces), mix well, and simmer for 2-5 minutes with the lid covered.
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Squeeze and remove the tamarind pulp, add the water, mix, and close the lid. Cook on medium heat for 5 minutes.
-
Garnish with coriander and fish masala powder. Garnish the fish head curry with coriander leaves.