Tangy Fish Head Curry Recipe - Make a Spicy, Flavorful Dish | CulinaryCreationss

Ingredients

• For the Spice Paste:
• 1 large shallot or ½ medium onion, roughly chopped
• 4-5 cloves garlic
• 1-inch piece fresh ginger, peeled and roughly chopped
• 2-3 dried red chilies (or fresh red chilies, to taste), stems removed
• ¼ cup water (for blending)
• For the Curry:
• 1.5-2 lbs (about 700-900g) firm white fish head (like snapper, cod, or salmon fish head ), split in half by your fishmonger
• 1 tablespoon vegetable oil (or your preferred cooking oil)
• 1 teaspoon black mustard seeds
• ½ teaspoon fenugreek seeds
• 1 sprig fresh curry leaves (about 10-12 leaves)
• 2 tablespoons curry powder (your preferred spice mix for fish )
• 1 cup water or fish stock
• 1 medium tomato, chopped (or ½ cup canned diced tomatoes)
• 2 tablespoons tamarind paste or pulp (soaked in ¼ cup hot water, then strained)
• 1 small eggplant, cut into 1-inch pieces
• 6-8 okra pods, trimmed
• ¼ cup full-fat coconut milk
• Salt to taste
• Optional: a pinch of sugar to balance tang
• Optional: extra fresh chilies for garnish