Just say the word FOOD, and I instantly become orgasmic!!! (not literally) When it’s time to eat, especially the exotic delicacies, I start to moan, purely from flavor and satisfaction.
During the frequent and lengthy lockdowns in India, cooking has been my wonderful escape. I have been quite busy sharpening my cooking skills, sampling my own version of different delicacies. At least half of my day goes by in the kitchen.
While browsing www.freshtohome.com, I discovered Rohu fish head at Rs 49 / US 75 cents for 2. The next thing you know, I had 4 heads delivered and the cooking ritual began in the kitchen. The legendary ‘Fish Head Curry’ with Goan flair was the endgame.
No one really know when or where fish head curry originated although there it is rumoured it was made famous in Singapore by a chef from Kerala who adopted and served the dish to diners in Singapore. While fish head is not widely served pan India, it is a delicacy in Kerala, Tamil Nadu, Goa, West Bengal & the Northeast.
After some research, I concluded with my version of 👇🏻👇🏻👇🏻 easy Goan-inspired fish head curry recipe with cooking time of 40 mins.
INGREDIENTS:
PASTE INGREDIENTS:
- 2 large onions
- 1 small fresh coconut, cut into chunks
- 4tsp coriander seeds / cumin seeds
- 2tsp peppercorns
- 10 green chillies
- 1 whole garlic, peeled
- 1/2cup white wine vinegar
- 1 big chunk of ginger, cleaned
Add all the paste ingredients in a mixer and grind them well into a paste. Add water if too thick or as required. I added 2 cups of water for smooth paste.
Heat oil in a casserole. Add the tomatoes and sauté for 3-4 mins on high heat. Add the paste, turmeric & chilli powder and cook it for another 10 mins. Keep stirring to mix it all well.
Now add the fish heads and mix it well. (Add a cup of water if the gravy thickens). Simmer in medium heat for 20 mins. Stir occasionally. Add the coconut milk & half of the curry leaves, turn up the heat and cook for another 10mins. Set aside.
Heat 1 tsp oil in a small pan. Add the remaining curry leaves and pan fry for 30secs. Pour it over the fish curry. Serve hot over Goan red rice / ukda rice.
ENJOY!!!
Do share with your friends or if you are trying this at home, don’t forget to leave a comment.
Robindro Saikhom
robin@serenejourneys.co
www.serenejourneys.co
Robin is the founder of Serene Journeys, an lgbtq+ owned & operated travel company based in Delhi & Bangkok, a travel curator, a travel photographer and a FOODie, exploring the beauty of South and Southeast Asia.
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