Today's Recipe - Fish Head Curry

Contains Egg: No

Ingredents: 1 Red Snapper fish head2 cups tamarind juice1 cup coconut milk3 tsp fenugreek seeds3 tsp cumin seeds3 tsp fennel seeds8 - 10 curry leaves2-3 green chillies2 tbsp chopped garlic1 1/2 cup chopped onions1 1/2 cups chopped tomato2 tbsp ginger paste2 tbsp oil1 tbsp red chilli powder1 tbsp fennel powder1 tbsp turmeric powder1 tbsp cumin powder

Method: Lightly fried ladys finger to garnish.Heat oil in a pan. Add fenugreek seeds, cumin seeds, fennel seeds, curry leaves, green chillies, chopped garlic, chopped onion, chopped tomato and ginger paste. Saut?br>Then add red chilli powder, fennel powder, turmeric powder and cumin powder. Cook for a few minutes. Pour over tamarind juice and coconut milk. Cover the pan and cook for about an hour.Now add the fish head and cook for 25 minutes or till done. Garnish with ladys finger and serve hot with rice.


Recipe By: Srinivasan KMutthu?s Restaurant, Singapore

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