Ease : 1

Cost : 2

Spicy : 3

People : 4

Baking : 30 Minutes

Ingredients :

• 1 whole fish head halved (red snapper, grouper, monkfish, salmon …)
• 500 g of fish fillets
• 5 tablespoons of curry paste
• 2cm fresh ginger, thinly sliced ​​
• 3 cloves garlic, thinly sliced ​​
• 3 onions, thinly sliced ​​
• 300 g of young okra (lady finger)
• 3 quartered tomatoes
• 6 red chillies, halved in length
• 6 green chilies, halved in length
• 3 sprigs curry leaves
• 1/2 teaspoon of salt
• 1 tablespoon of sugar
• 1 tablespoon of tamarind mixed with ½ cup water
• 1 cup of coconut milk
• 5 tablespoon of sunflower oil
• 250 g of coriander powder
• 60 g of ground cumin
• 150 g of chili powder
• 30 g of rosemary powder
• 20 g of black pepper powder
• 10 g of fenugreek powder

Preparation :

Wash the fish head and fish fillets and dry with paper towels.
Cook the steamed fish and set aside.

Heat oil in a wok and add ginger, saute on high heat for 2 to 3 minutes, add garlic and saute until the mixture is fragrant.

Add the curry paste and saute a few minutes. Add the shallots, add half the coconut milk and bring to a boil before adding the reste of coconut milk and tamarind juice.

Add okra, tomatoes, red chilli, green chilli, curry leaves, salt and sugar.

Finish preparation by adding the fish and leave to simmer 10 minutes.

Serve with rice.

Anecdotes : This dish from southern India, at first glance unprepossessing. Imagine a fish head (usually the red mullet, grouper rarely or monkfish) bathed in a spicy curry sauce.