🎣 Reel in the compliments with our Fish Head Curry Recipe! This aromatic dish is a feast for the senses, and when cooked with Mazola cooking oil, every bite is infused with perfection. Let’s get cooking!😋
Ingredients
1 fish
3 tsp tamarind paste
800ml water
8 garlic clove(s)
3 shallot(s)
10 chilli peppers (dried)
50g curry powder
2 tbsp water
1cm ginger
1 1⁄2 tbsp rice
4 tbsp Mazola oil
1⁄2 tbsp mustard seeds
1 tsp fenugreek seeds
1 curry leaves stalk(s)
1 yellow onion(s)
1 aubergine
6 ladies’ fingers
2 tomato(es)
1⁄2 tbsp sugar
1 tbsp salt
Instructions
1. Add 1.5 teaspoons of tamarind paste into a bowl filled with 100ml water. Mix well. Pour the tamarind solution onto the fish and let it rest for 10 minutes.
2. Blend garlic, shallot, ginger and dried chilies (soaked and deseeded). Set aside. Add water to curry powder and make into a paste.
3. In an empty wok heated at medium heat, toast rice until browned. Pound or blend toasted rice until fine. Set aside
4. Heat 4 tablespoons of oil at medium heat. Sauté onions until fragrant before adding curry leaves. Add mustard seeds and fenugreek seeds. Continue sautéing until mustard seeds begin to pop. Add the blended ingredients and curry powder paste. When oil begins to separate from the ingredients, add pounded toasted rice and water to the wok. Increase heat to the maximum.
5. Once curry boils vigorously, add fish, aubergines, ladies’ fingers and tomatoes. Reduce heat to the minimum and let it simmer until fish is cooked. It should take about 8 to 10 minutes if fish is around 1 kg. Remove fish from curry once it is cooked. Leave aside. Add the rest of the tamarind paste, salt and sugar. Continue simmering for the next 40 minutes or until curry thickens.
6. Add fish head and the rest of the meat into curry. Increase the heat to allow it to boil. Once it boils, switch off the stove. Serve fish head curry with steamed white rice.