Fish Head Curry

Name: Fish Head Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: Indian, Asian
Ingredients: 3 Tbsps fish sauce or anchovy sauce; 1 Handful birds eye chilies; 1 can coconut milk, about 12 ounces; 3 medium sizes asian eggplants, cut int 1 inch rounds; 1 to 2 fish heads, depending on size, about 5 pounds total; 3 Juice of limes; 1 Tbsp sugar; 118 milliliters Thai basil leaves; 59 milliliters red or green Thai curry paste; 2 Tbsps vegetable oil

Fish Head Curry might be just the Indian recipe you are searching for. This recipe makes 5 servings with 333 calories, 5g of protein, and 26g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up anchovy sauce, handful of bird's eye chilies, thai curry paste, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Rinse the fish heads under cold water. If they are bloody, soak them in a basin of water and rinse again.

Ingredients you will need

Water

Fish

Heat the oil in a large deep pot over ow heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the curry paste and cook until the paste is fragrant and beginning to stick to the bottom of the pan.

Ingredients you will need

Curry Paste

Equipment you will use

Frying Pan

Remove from the heat.

Add the fish sauce, sugar, and coconut milk, and chilies. Bring to a boil.

Ingredients you will need

Coconut Milk

Fish Sauce

Chili Pepper

Sugar

In the meantime, brown the eggplant in a few tablespoons of oil or roast them in a 350°F oven until brown, about 10 minutes.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Oven

Remove from heat and set aside.

Add the fish head and the eggplant to the curry coconut mixture.

Ingredients you will need

Eggplant

Coconut

Curry Powder

Fish

Add enough water to cover the fish head entirely. Bring to a steady simmer and cook for 10 minutes or until the flesh is tender and just cooked through. Just before serving, stir in the basil leaves.

Ingredients you will need

Fresh Basil

Water

Fish

Equipment

Pot

Frying Pan

Oven

Ingredients

Servings:

3Tbsps

fish sauce or anchovy sauce 1Handful

bird's eye chilies 1can

coconut milk, about 12 ounces 3medium sizes

asian eggplants, cut int 1 inch rounds 1

to 2 fish heads, depending on size, about 5 pounds total 3

Juice of limes 1Tbsp

sugar 118milliliters

Thai basil leaves 59milliliters

red or green Thai curry paste 2Tbsps

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. It has 5 out of 5 stars and a bottle costs about 99 dollars.