Sunday, June 17, 2007

Fish Head Curry

I got my fish monger to reserve a large red snapper for me last week and not a single part of the fish went to waste. The head which is about a third of the fish was turned into fish head curry today, when it's still fresh. The rest of the fish was filleted and stored. The bones will be fried up for my three cats, and the dog that insist on being a cat later for their dinner.
I like seasoning the fish head first with the curry paste.This is the curry paste that I use all the time now after going through some of the other curry pastes that are available.
Here are the other fresh items that go into the curry pot.
Another must have are papadums.
Here's what you need:-
2 packets of Chanhong curry fish head paste
a good size fish head (snapper or thread fin heads are best. Have the fish monger split the head open)
3 big Onions
4 egg plants
5 tomatoes
1 pkt lady's fingers
1/2 tsp mustard seeds
1/2 tsp fanugreek seeds
3 tbso tamarind paste
1 pkt fresh yoghurt
1 tbsp coconut milk
2 sprigs curry leaves
1 pkt papadum

Heat oil in pot, add mustard seeds, add curry paste fry till fragrant. Add Cut up onions and fry till the onions are soft.
Add in cut up vegetables next to fry. Add water and cook till vegetables are soft.
Add curry leaves, tamarind juice, yoghurt and add in the fish head.
When the fish head is almost cook add the coconut milk stir in well and bring to a boil.
Lastly, sprinkle in ground fanugreek seed powder just before turning off the fire.

To fry the papadums
Sun the papadums first so that they will expand during the frying process.
Heat oil till hot and fry the papadums individually till light brown.

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