Fish Head Curry

Recipe Ingredients

10		Garlic cloves
20		Shallots
10		Dried Thai red chiles
1		Ginger root - (2" long) - sliced
1		Inch fresh turmeric - sliced
1		Lemon grass stalk - sliced
1/4 cup	59ml	Oil - divided
1 3/4 lbs	794g / 28oz	Fish heads
20		Curry leaves
3 tablespoons	45ml	Curry powder
2 cups	474ml	Water - divided
2 tablespoons	30ml	Tamarind pulp
2 cups	474ml	Coconut milk
5 cups	1185ml	Okra (small)
1		Chinese or Japanese eggplant - cut 6 pieces
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Sugar
		Sliced green onions - for garnish
		Sliced tomatoes - for garnish

Recipe Instructions

Blend the garlic, shallots, chiles, ginger, turmeric, lemon grass and 2 tablespoons of oil in a food processor.

Blanch the fish heads in boiling water for about 3 minutes, then soak them in ice water for a few minutes. Drain and set aside.

Soak tamarind pulp in water and strain for the juice.

Heat the remaining 2 tablespoons of oil in a large pan over low heat. Cook the garlic mixture with the curry leaves, stirring frequently until fragrant, about 5 minutes. Add the curry powder and continue stirring for 1 minute. Add 1 cup of water and simmer for about 3 minutes. Add the remaining 1 cup of water, tamarind juice, coconut milk, fish heads, okra and eggplant. Bring to a boil over medium heat and simmer, uncovered, until the fish is cooked, about 5 minutes. Season with the salt and sugar. Garnish with the green onions and tomatoes.

This recipe yields 4 servings.

Each serving: 450 calories; 628 mg sodium; 13 mg cholesterol; 39 grams fat; 23 grams saturated fat; 20 grams carbohydrates; 12 grams protein; 3.45 grams fiber.

Source:
The Los Angeles Times, 12-05-2001

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