It’s been so long since I had the luxury of cooking, so here’s a really special one for you guys — my mom’s recipe for a spicy Assam fish head curry. I grew up on this mouthwatering, tangy curry gravy and that smooth red grouper meat just gliding off its collar. There is no part of the fish more flavourful or tender than the head. Mm..Try it if you don’t believe me.
Here’s what you’ll need: (serves 4)
– 3-4 large red snapper heads
– fish stock
– assam paste
– mixed Indian spices
– lady’s fingers
– sliced tomatoes
– fresh curry leaves
Start by steaming the fish heads till they’re just slightly cooked. You don’t want to overcook them.
In a bowling pot, add assam paste to fish stock and some sliced tomatoes and onions and bring to a boil.
Here’s the brand of assam paste we used, but you can use any of your favourite brands really. The flavour comes from all the seasoning we’ll be adding later.
Once it’s boiling, place the fish heads into the pot and mix into the curry so it seeps right into the meat.
Close and let simmer for 10 minutes so all the flavours are infused into the fish.
Meanwhile, boil the ladies fingers and eggplant and set aside.
When the curry is boiling, lower heat and add in the boiled vegetables. Look at those gorgeous colours!
Finally, we want to enhance the flavours of the curry with some mixed indian spice. You can find these at any dry goods store or market.
And finally, the curry leaves. Place 1-2 sprigs over the top of the pot, cover and simmer for another 7-8 minutes and we’re good to go!
And voila! We’re ready to serve. By now the fish is completely soaked in awesome tangy curry goodness and this goes amazing with basmati or white rice. I’m not a fan of rice in general but I can eat loads with good curry. And this definitely has got to be one of my favourites.
You can also try having these with prata for a change. If you do try it, let me know how it goes for you and if you have any tips to share on making a great fish curry. Good luck!