Fish Head Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 2 big fish heads (sear or king fish), each chopped into 2 pieces
  • 1/2 cup - thick tamarind juice extracted from a lime size ball of tamarind
  • 2 big onions, chopped finely
  • 3 green chillies, slit lengthwise
  • 2 tomatoes, chopped
  • 1 tbsp - ginger paste
  • 1 tsp - garlic paste
  • 1/2 cup - ground coconut or 1 cup - coconut milk
  • 3 tsp - chilli powder
  • 1 tsp - cumin powder
  • 2 tsp - coriander powder
  • 1/2 tsp - turmeric powder
  • Salt to taste
  • 3 tbsp - oil

How to Make Fish Head Curry

  • Wash the fish heads well.
  • Heat the oil in a shallow vessel and saute the onions and green chillies till slightly brown.
  • Add the ginger and garlic paste, chilli powder, cumin powder, coriander powder, turmeric powder and chopped tomatoes and fry well for some time.
  • Add the coconut, salt, tamarind juice and a little more water and bring to boil.
  • Now add the fish heads and cook for about 10 minutes.
  • Garnish with chopped coriander leaves and slit green chillies.
  • Recipe Courtesy: Anglo-Indian Recipes

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