Curry Fish Head
If you’re local. and spice is your thing, you’re probably a fan of Curry Fish Head. And like many of you, so are we!
What really makes Curry Fish Head special is in allowing the spice to really infuse itself into the flesh of your fish. Our choice of fish is the red snapper, so get yourself a good selection of fish head from your neighbourhood market!
The key is not to overcook the fish head! By adding in the mustard seeds, curry leaves & fenugreek seeds, the aroma created can be hunger-inducing – so beware if you finish up this dish quickly.
|1red snapper fish head (cut into half)|
|1medium egg plants (cut in 8 cm sticks)|
|6lady’s fingers (stems removed)|
|3tomatoes (cut into quarters)|
|2tbsp assam paste mixed with warm water|
|100g dried chili paste|
|2tbsp turmeric powder|
|1tbsp mustard seeds|
|1tbsp fenugreek seeds|
|3tbsp fish curry powder|
|200ml coconut cream (Kara brand)|
|2tbsp sugar (adjust to taste)|
|1tbsp salt (adjust to taste)|