This is the Indian version of this popular fish curry, cooked in coconut milk, tamarind water and along with some veggies thrown in. It is best enjoyed with plain steamed rice.
Recipe Tags
Non-veg
Medium
Dinner Party
Pan Asian
Side Dishes
Ingredients Serving: 2
1 Rohu fish head / Red Snapper fish head
4 tbsp. oil
1/2 tsp. cumin seeds
1/2 tsp. fennel seeds
1/4 tsp. fenugreek seeds
1/4 tsp. mustard seeds
1/4 tsp. asafoetida
3-4 slit green chilies
1 sprig curry leaves
1 tsp.; chopped garlic
1-2 onions, chopped
1 tsp. ginger-garlic paste
1 tsp. tamarind paste mixed with 1 cup water
1/2 cup tomato puree
salt to taste
1/2 tsp. turmeric powder
1 tbsp. red chili powder
1 tbsp. coriander-cumin powder
1/2 tsp. garam masala powder
2 baby eggplants / 1 long eggplant, sliced lengthwise
4-5 okra, cut in half
1 cup coconut milk
1 tbsp. chopped coriander leaves
Instructions
Marinate the fish head with a pinch of salt and turmeric powder for 10-15 minutes. Heat 2 tbsp. oil in a pan and fry them till golden in colour. Drain and keep aside.
Heat remaining oil and temper with mustard seeds, fennel seeds, fenugreek seeds and cumin seeds. Allow it to splutter.
Add the curry leaves, garlic, asafoetida and green chilies. Saute for a few seconds. Then add the onion and continue to fry till light brown. Add the ginger-garlic paste and fry well.
Add the tomato paste and all the dry spices. Fry on a medium flame till the oil separates. Add the tamarind water and bring it to a boil.
Add the okra and eggplants and simmer, covered on a low flame till they are half done. Now add the coconut milk and bring it to a boil.
Drop in the fried fish head. Cover and continue to simmer for a further 2 minutes or till the oil starts to rise on the top. Serve, garnished with coriander leaves.
Reviews (1)  
How would you rate this recipe? Please add a star rating before submitting your review.
Marinate the fish head with a pinch of salt and turmeric powder for 10-15 minutes. Heat 2 tbsp. oil in a pan and fry them till golden in colour. Drain and keep aside.
Heat remaining oil and temper with mustard seeds, fennel seeds, fenugreek seeds and cumin seeds. Allow it to splutter.
Add the curry leaves, garlic, asafoetida and green chilies. Saute for a few seconds. Then add the onion and continue to fry till light brown. Add the ginger-garlic paste and fry well.
Add the tomato paste and all the dry spices. Fry on a medium flame till the oil separates. Add the tamarind water and bring it to a boil.
Add the okra and eggplants and simmer, covered on a low flame till they are half done. Now add the coconut milk and bring it to a boil.
Drop in the fried fish head. Cover and continue to simmer for a further 2 minutes or till the oil starts to rise on the top. Serve, garnished with coriander leaves.
INGREDIENTS
SERVING: 2
1 Rohu fish head / Red Snapper fish head
4 tbsp. oil
1/2 tsp. cumin seeds
1/2 tsp. fennel seeds
1/4 tsp. fenugreek seeds
1/4 tsp. mustard seeds
1/4 tsp. asafoetida
3-4 slit green chilies
1 sprig curry leaves
1 tsp.; chopped garlic
1-2 onions, chopped
1 tsp. ginger-garlic paste
1 tsp. tamarind paste mixed with 1 cup water
1/2 cup tomato puree
salt to taste
1/2 tsp. turmeric powder
1 tbsp. red chili powder
1 tbsp. coriander-cumin powder
1/2 tsp. garam masala powder
2 baby eggplants / 1 long eggplant, sliced lengthwise
A password link has been sent to your mail. Please check your mail.
Close
N/A
CHANGE PASSWORD
Change your old password to a new one
OLD PASSWORD *
NEW PASSWORD *
CONFIRM NEW PASSWORD *
Change Password
A password link has been sent to your mail. Please check your mail.
Close
N/A
PROFILE SETTINGS
Edit and update your profile here
Deleting your account may make your saved recipes, collections, and personalization preferences permanently inaccessible to you and reduce the functionality of connected appliances. Deletions will be performed in accordance with our Privacy Notice and applicable laws or regulations.
DELETE ACCOUNT
A password link has been sent to your mail. Please check your mail.
Close
N/A
Deleting your account means your saved recipes, collections, and personalization preferences will be permanently removed from BetterButter. Once you confirm, your account will be deactivated immediately.
Note: If you login during next 14 days, your account will be reactivated and deletion will be cancelled.
CONFIRMCANCEL
A password link has been sent to your mail. Please check your mail.
Close
N/A
A password link has been sent to your mail. Please check your mail.
Close
SEARCH
A password link has been sent to your mail. Please check your mail.
Close
SIGN IN
Login and Start Exploring!
EMAIL ADDRESS
PASSWORD
Forgot Password?
SIGN IN
A password link has been sent to your mail. Please check your mail.
Close
FORGOT PASSWORD?
To receive a reset password link in your inbox, enter your email address.
EMAIL ADDRESS
SUBMIT
A password link has been sent to your mail. Please check your mail.
Close
A password reset link has been sent to your mail. Please check your mail.
CHECK MAIL
A password link has been sent to your mail. Please check your mail.
Close
RESET PASSWORD
Enter your new password
NEW PASSWORD
CONFIRM PASSWORD
RESET
A password link has been sent to your mail. Please check your mail.
Close
REGISTRATION
Sign Up with BetterButter and Start Exploring!
FIRST NAME *
LAST NAME *
EMAIL ADDRESS *
PASSWORD *
CONFIRM PASSWORD *
By creating an account, I accept the Terms & Conditions
SIGN UP
A password link has been sent to your mail. Please check your mail.
How would you rate this recipe? Please add a star rating before submitting your review.
Submit Review