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Indian Curry : Claypot Indian Style Fish Head Curry


  • ½ fish head (chopped)
  • 1 teaspoon salt
  • 4 ladies fingers (sliced)
  • 2 egg plants (quartered)
  • 1 tomato (quartered)
  • 1 grated coconut (add enough water and squeezed out for 500ml coconut milk)
  • ¼ cup oil
  • 3 stalks curry leaves
  • ¾ teaspoon fenugreek
  • ½ teaspoon mustard seeds
  • 2 stalks lemon grass (smashed)
  • 2 pieces dried tamarind skin
  • 2 cloves garlic (sliced)
  • 1 onion (quartered)
  • 2 tablespoons tamarind paste mixed with 50ml water and squeezed (discard the seeds)

Spice Ingredients

  • 4 tablespoons fish curry powder
  • 1 ½ tablespoons chili paste
  • 1 teaspoon turmeric powder
  • Seasoning
  • Salt and sugar to taste
  • 1 teaspoon ikan bilis stock granules

Method for Cooking Claypot Indian Style Fish Head Curry:

  1. Toss fish head in salt and leave aside.
  2. Deep-fry fish head in hot oil until golden brown.
  3. Heat oil in a claypot and sauté mustard seeds and fenugreek until fragrant. Add garlic, onions, curry leaves, lemon grass and tamarind skin.
  4. Add spice ingredients an continue to fry until fragrant and oil rises.
  5. Pour in coconut milk and tamarind juice and bring to a boil.
  6. Add ladies fingers, egg plant and tomato. Simmer for a while.
  7. Add fish head and adjust with seasoning to taste.

Indian Curry

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Last Updated: 24/07/2011