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| Photo Credit Hed Chef |
Recipe source The New Paper
Ingredients
1 Ang goli fish head
2 slices of Spanish Mackerel
3 red onions, chopped
8-10 cloves garlic, chopped
3-4 tomatoes, cubed
2 tbsp assam (tamarind)
4 tbsp fish curry powder
1 tbsp chilli powder
1/2 tsp turmeric powder
1 tsp black pepper powder
1/2 tsp fenugreek seeds
1/2 tsp black mustard seeds
20 curry leaves
2 whole green chillies, halved laterally
1 litre of water
150ml cooking oil
Salt to taste
Optional
5-6 lady's fingers, thickly sliced or halved
Coriander leaves for garnishing
1. Soak the assam in 250ml of water. Discard assam seeds and reserve the liquid. Mix the curry powder, chilli powder and turmeric powder with remaining water. Stir into a thick paste and set aside.
2. Heat a separate pan and fry the lady's fingers without oil until they are dry. Set aside.
3. Heat the oil and add the mustard seeds and fenugreek seeds. Once they crackle, add in the onion and garlic.
4. Once the onion and garlic are browned, add in the curry leaves and green chillies.
5. Add in the curry paste prepared earlier. Stir and allow to simmer for 5 minutes.
6. Next add the assam juice. If you find the paste too thick, you may add more water to adjust the consistency to your own liking.
7. Add the black pepper powder and salt to taste. I use about 1 tbsp of salt. Add in the tomatoes. Cover and simmer for 20 minutes.
8. Add in the fish and lady's fingers, simmer for 15 minutes.
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