Sri Lankan Fish Head Curry

With South Indian origins, Fish Head Curry is very popular in Sri Lanka. It infuses an array of aromatic spices and ingredients to create an immensely delectable taste.

This is a healthier version as it does not use any oil, but yet, still delivers a delicious and luscious curry flavour. 

There are a few tips to making the perfect fish head curry and I have you covered.

Recipe Notes:

> You can use only fish heads, but I like to add some other pieces as well. 

> It's best to use the head from a single very large fish, but you can also use many heads from medium to largish fish.

> The white fleshed fish Sea bream is typically used in fish head curry. Other kinds such as gilt-head bream, talapia or king fish are also suitable for making this flavourful curry. 

> It is very important to use fresh fish when making this dish.

> Make sure to not over cook the dish, or else the flesh may become tough.

> A good curry powder is vital. You can use either Sri Lankan or Indian curry powder. 

> To reduce the spiciness, lessen the amount of curry powder and chilli powder. You may also opt to leave out the chilli powder completely.

> You can use freshly squeezed coconut milk, tinned coconut milk or even coconut milk powder in this recipe.

> I have used a clay pot to retain the traditional Sri Lankan method of cooking this dish. You can use a regular pan, too.

You can also check out the demo video on my Youtube Channel - @fishheadcurry

Youtube: MyFoodChic

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Ingredients:

600g of fish heads and pieces

2 medium onions, sliced

4 cloves of garlic, sliced

1 sprig of curry leaves

1 & 1/2 tbsp red chilli powder

1 & 1/2 tbsp curry powder

1 tsp turmeric powder

1 tbsp red chilli powder

1 tsp fenugreek seeds

1 cup thin tamarind juice

2 cups thin coconut milk

Salt to taste

Method:

Place the clay pot or chatti on the stove on low heat. 

And the onions, garlic, and curry leaves. 

Dry roast them for about 3 to 4 minutes. Stir regularly to avoid burning.

Toss in the fenugreek seeds and keep dry roasting the ingredients for another 2 to 3 minutes.

Now add the curry powder, turmeric powder and salt.

Combine well and cook for a few seconds.

Pour in the coconut milk.

Pour in the tamarind juice.

Combine well.

Carefully add the fish pieces into the pot.

Give it a gentle stir, cover and cook on low heat for 12 to 15 minutes.

Open, taste the curry and adjust salt if needed.

Serve this curry hot and enjoy it with rice, pittu, string hoppers, parathas, chappathi or even bread.

Enjoy!

PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!

XOXO, Jovanka