| • | Rub table salt all all over the fish head, leave only it for about 15 minutes, and then rinse table salt off.
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| • | If utilising dried aside reddish chilies 1st take aside the stems, most seed and reconstitute in hot water, drain well.
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| • | Grind the softened dried aside chilies, cumin seed and coriander.
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| • | Take a little bowl, mix fish curry powder and chilli powder.
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| • | Add a few tbsp of water and make a thick paste.
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| • | Take a pot and heat up butter or veggie oil in it.
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| • | Add garlic, fenugreek and curry leaves.
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| • | Saute for about 1 minute.
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| • | Add curry paste and chilli paste, drop-off the burn to low, stir-fry until quite a toasted and oil begins to ooze from paste.
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| • | Mix tamarind paste about in 4 cups water.
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| • | Strain, take aside the seed and fibers.
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| • | Combine the tamarind water with it.
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| • | Now bring in it to a boil.
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| • | Add coconut milk, freshly tomatoes, brinjals or okra, freshly reddish or green chilli peppers, sugar and season with table salt and pepper, stir well
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| • | When it comes to a slowly boil, add the fish head, cover and simmer it gently.
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| • | When fish head is only cooked, take aside promptly from the flame, allow stand for about 15 minutes.
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| • | Serve Fish Head Curry with, roti or steamed rice.
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