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Ingredients
Fish headpieces - 500g
Onion - 50g
Thin tamarind juice - 200ml
Thin coconut milk - 400ml
Garlic cloves - 3 to 5
Curry leaves - Few
Curry powder - 1 ½ tablespoon
Turmeric powder - ½ teaspoon
Fenugreek seeds - ¼ teaspoon
Salt - As you wish
Instructions
Take the fish head pieces and wash them thoroughly. I strongly recommend you use a large head from a single fish. I use the head of a large sea bass fish.
Chop the onions and garlic. Also, get ready with curry leaves, curry powder, turmeric powder, fenugreek seeds, and salt.
Prepare the thin coconut milk and tamarind juice.
Place the cooking wok on the stove and add onions, garlic, and curry leaves. Switch on the flame and dry roast them under low flame for about 3 minutes. Stir occasionally to avoid burning.
Add fenugreek seeds and keep dry roast them for another 2 minutes under low flame.
Now add curry powder, turmeric powder, and salt.
Then add the coconut milk.
Additionally, add the tamarind juice.
Finally, add the pieces of the fish head.
Mix everything and cook covered under the semi-high flame for 10 to 12 minutes.
Take off the lid and give a gentle stir. Again cook covered under very low flame for about 5 minutes.
Taste the curry and adjust salt if needed.
This is how to make a simple fish head curry recipe without a single drop of oil. Serve and enjoy this Sri Lankan style spicy fish head curry dish.
Notes
1. If you don’t like spiciness, reduce the quantity of the curry powder as you wish.
2. I instantly made coconut milk from grated coconut. If it is hard to find grated coconut, use the coconut milk powder or bottled coconut milk.
Recipe by Top Sri Lankan Recipe at https://www.topsrilankanrecipe.com/easy-fish-head-curry-spicy-recipe-without-oil/