FISH-HEAD CURRY

Fish-Head Curry image

Provided by Martha Stewart

Number Of Ingredients 18

1/2 cup vegetable oil
1 teaspoon fennel seed
1 teaspoon cumin
1 teaspoon fenugreek
10 cloves garlic
2 onions, chopped
1/8 ounce ginger
4 tomatoes, chopped
10 curry leaves
3 tablespoons chili powder
1 1/2 tablespoons ground fennel
1 1/2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1/4 ounce tamarind pulp, soaked in water
1 1/4 cups coconut milk
Coarse salt
1 medium red snapper or sea bream fish head
White rice, for serving

Steps:

Heat oil in medium saucepan over high heat. Add fennel, cumin, and fenugreek. Stir in garlic, onions, and ginger; cook, stirring, until golden brown. Add tomatoes and curry leaves; reduce heat and let simmer for 2 hours.
Add chili powder, ground fennel, cumin, and turmeric; stir to combine. Add soaked tamarind and bring to a boil; reduce heat to a simmer and cook for 45 minutes.
Add coconut milk and stir to combine. Using an immersion blender, blend mixture until smooth. Season with salt and add fish; cook until fish is cooked through, about 15 minutes. Serve immediately with white rice.