Sunday, January 30, 2022

Salmon Fish Head Curry

One dish meal.......curry again....Salmon Fish Head Curry, added a fillet piece for the Meat Eater. He walked into the kitchen and asked why the curry  smells so good today. I pointed to  the Screwpine leaves knotted together simmering in the hot spicy coconut milk. That's the reason why it is so fragrant.  He is one happy man now that I am back as a full time home Chef. Tonight's dinner is just this Fish Head Curry and I know I have to cook extra rice . Curries are appetising dishes no matter how you cook them. Dry curries are also delicious but I have yet to master it. So for now, it is just wet curries for now.

the addition of Screwpine leaves to the curry enhanced the flavour and aroma

I added a fillet piece for the husband
the salmon head and fillet piece were fresh

Half a Salmon Fish Head
1 salmon fillet

2 cloves garlic - sliced thinly
5 shallots - sliced thinly
4 tbsp of curry powder
2 tbsp of Khasmir Red Chilli powder *optional, I added for extra heat and color
1 large egg plant- cut into cubes
6 okras
2  large tomato- cut into wedges
3 Screwpine leaves - tie into a knot
2 sprigs curry leaves
4 tbsp oil
100 ml coconut milk
750 ml water

1. Mix curry powder and Khasmir red chilli powder with some water till it come a paste.
2 Heat up oil in pot and saute the sliced garlic, shallots and curry leaves and curry paste till fragrant.
3. Add in the cut  egg plant, okras and tomato till they softened. Add in water and Screwpine leaves and allow to simmer over low heat till the veggies has softened and cook through. Add in coconut milk and the fish head and fillet . Cook over low heat till fish head and fillet are cooked through. Add salt or seasoning to taste. 
4. Off heat and serve with hot rice.


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