I love Indian food. The smell takes me back to my childhood: Eating with my hands, directly from a banana leaf – there is no better way to eat. A good friend of my father owned an Indian restaurant where I ate almost every day as a little boy.
So it is no surprise that one of my favourite recipes is the "Fish Head Curry", which is packed full of delicious Indian curry.
fish head, approx. 500 gr
piece of ginger cut into slices
pinch of fenugreek seeds
finely chopped onion
finely chopped clove of garlic
pinch of turmeric
fingers cut into pieces
eggplants cut into pieces
red chili cut into rings
Salt to taste
Wash the fish and remove all the scales. Cook the fish head in a steamer rack over boiling water for about 15 minutes and then put it aside.
Heat oil in a wok, add fenugreek seeds and the curry leaves. Now add the garlic and the onion and let it fry briefly
Once the onion is soft, add the remaining spices to the wok. Stir everything well so that nothing burns
Pour 2.5 cups of water into the wok and bring to boil
Now add the tamarind paste, tomatoes, lemon grass and ginger
Bring everything to boil again and add the red chili and the coconut milk
Finally add the fish head, pour the curry sauce over it and simmer for 5-8 minutes