One thing that the pdml never runs short on is pedantry. On March 13, 2015 10:48:20 AM PDT, Bipin Gupta <[email protected]> wrote: >Hi Ken, that "no words" recipe is pretty complicated and an overkill. >Actually Fish Head Curry is very simple and requires little >preparation and a few spices. >Note also here in India we generally do not mix vegetables with fish >or meat, unless you want to increase the bulk and make the overall >dish cheaper when feeding guests - fish and meat are 10 to 12 times >more expensive here than vegetables per Kg. >Here is the simple recipe: a) the best fish head comes from the "Rohu >or Katla" fresh water fish - or any fish with a more meaty head. >b) spices: ground red chilly powder 1 tsp, ground yellow mustard seeds >2 tsp - fresh is better as old stock turns bitter, turmeric powder 1/2 >tsp, coriander powder 2 tsp, curry leaves fresh green or dried some 10 >leaves, ginger - garlic paste 2 tsp, pureed tomato quarter cup. This >is sufficient for two fish heads of size 5 x 5 inch approximately. >c) Marinate the heads with 1 tsp ginger - garlic paste +1 tsp salt. >Keep aside for 2 to 4 hours. >d) Pour 2 tbsp cooking oil in a wok over medium heat. When hot put the >heads in the wok and shallow fry to a slight brown color, turning it >gently so that you do not break the heads. Remove from wok and keep >aside. >d) Add some cooking oil in the same wok so that you have some used and >fresh oil - approx 2 tbsp. When hot put the curry leaves, ginger - >garlic paste and all the spices + salt to taste. Fry the mix turning >it frequently so that it does not burn. >If you find the spice mix sticking to the wok with a tendency to burn, >sprinkle some water and go on frying - till at least 5 to 6 minutes. >e) Now pour the tomato puree and fry for another 5 to 6 minutes. >f) Pour two cups of water in the wok and mix it in thoroughly. When it >starts to simmer, gently drop the fish heads in and cover. Let it >simmer for 4 to 5 minutes. >Enjoy. Mouth watering. >Note: a) Some regions in India use tamarind paste + coconut milk at >stage f) You could use 1 to 2 tsp of vinegar instead of tamarind if >you wish. How to get coconut milk: cut fresh coconut into half inch >squares. Put it in a mixer grinder with some water. Strain the pulp >mix to get a milk like white liquid. > b) use half tsp chilly powder if you find 1 tsp too hot for >your taste. > >Regards. >Bipin
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