On 3/14/2015 02:27, Larry Colen wrote:
One thing that the pdml never runs short on is pedantry.
MARK!
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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