Assamese Fish Head Curry
Assamese Fish Head Curry is a traditional dish from the northeast part of India. It is a deliciously spicy dish made of fish head, tamarind, and various spices. The fish head is slow-cooked in a mix of tomatoes, onions, garlic, ginger, and other spices to create a rich, creamy, and tangy curry that is served with steamed rice.
Equipment
- 1 Frying Pan
Ingredients
- 2-3 Fish Heads
- 1 tsp Black Pepper
- 2 tablespoons of Tamarind Paste
- 2 Tomatoes finely chopped
- 2 Onions finely chopped
- 4 cloves of Garlic finely chopped
- 1 inch piece of Ginger finely chopped
- 2 tablespoons of Coriander Powder
- 1 teaspoon of Red Chilli Powder
- 2 teaspoons of Turmeric Powder
- 1 teaspoon of Garam Masala
- 2 tablespoons of Olive or Coconut Oil
- Salt to taste
Instructions
- Start by cleaning the fish heads under cold running water and patting them dry.
- Sprinkle the fish heads generously with salt and pepper and keep it aside for few minutes
- Heat the oil in a large skillet over medium heat.
- Add the onions, garlic, and ginger. Cook until the onions are soft and lightly browned.
- Add the tomatoes, and cook until soft.
- Add the coriander powder, red chilli powder, turmeric powder, and garam masala. Mix well.
- Add the fish heads and tamarind paste, and cook until the fish is cooked through.
- Add salt to taste.
- Cover the pan, and simmer for 10 minutes.
- Serve hot with steamed rice.