1 whole fish head, cut into 2 or 600g fish steaks
1 tbl mixed curry seeds for fish curry (optional)
10g ginger, thinly shredded
3 cloves garlic, thinly sliced
3 onions thinly sliced
5 tbl fish curry powder made into a paste with 1 /4 to 1 /2 cup water
300g lady’s fingers
3 tomatoes, quartered
6 red chilli, slit into half lengthwise
6 green chilli, slit into half lengthwise
2 to 3 sprigs curry leaves
1 /2 to 1 tsp salt
1 tbl sugar
1 tbl tamarind mixed with 1 /2 cup water
1 cup coconut milk from a packet
5 tbl sunflower oil
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250g coriander powder
60g cumin powder
150g chilli powder
30g turmeric powder
20g black pepper powder
10g funegreek powder
Wash
the fish head or fish steaks and pat dry. Steam the salmon fish head
till just cooked. Keep aside. Heat oil in a wok or saucepan, add the
curry seeds and ginger and stir fry over high heat for two to three
minutes till the seeds pop. Add garlic and stir fry till fragrant. Add
the fish curry paste and stir fry till fragrant and cooked. Add the
onions and stir fry briefly for about one minute. Put in half of the
coconut milk and bring to the boil before adding the remaining coconut
milk and tamarind juice. Add the lady’s fingers, tomatoes, red chilli,
green chilli, curry leaves, salt and sugar. When you are ready to
serve, add the steamed salmon fish head and simmer gently for about
five to eight minutes till the fish is hot and well cooked. You may add
more liquid if there is not enough gravy. Serve.
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