Fish Head Curry
Serves : 4
2 red snapper fish heads (cleaned)
1 long brinjal (sliced)
1 packet curry powder
500ml coconut milk (squeezed from 1 coconut)
3 cloves garlic
2cm piece ginger
1 star anise
1 cinnamon stick
1 dried assam dice
5 stalks curry leaves (knotted)
oil for stir-frying
salt, sugar to taste
- Heat oil in a large pan. Stir-fry the ground ingredients, star anise, cloves, cinnamon stick, salt and sugar till fragrant.
- Put in the fish heads, brinjals, curry powder, curry leaves, dried assam slice and coconut milk. Stir often to get a thick and lovely consistency to the curry.
- As soon as the fish heads are done, remove from heat and serve.