Fish Head Curry

It's no secret that rice and fish are the favored delicacies here, but it may be new to you that the head and eyeballs are some of the choicest pieces. My friends say the meat on the head is so nice and tender. I'll have to say, I haven't yet developed the appetite for it. But there is something convenient about getting a nice plump fish, cleaning out its innards, chopping it into a few healthy chunks, and plunking it all in a pot with some succulent sauces to simmer until ready to devour.

If you'd like to try this recipe in the States, you may have to go shopping at an Asian store for the curry sauce. (It can be done by scratch, but the ingredients may be hard to find).

While I'm on the subject of fish eyes, I found an interesting tip this week on steaming fish. (For Abe, I insert a few slices of garlic and ginger, then steam his fish in a steamer). You know the fish is cooked when the eye balls pop out. Things they don't teach you on Martha Stewart!

Another helpful hint: okra (ladyfingers) is a favorite veggie here. If you hate that slimy texture that okra acquires when cooked, you can leave the stalks whole while cooking. The texture will be firm and tender.

Fish Head Curry (fish heads are optional)
Ingredients:
4-5 cloves garlic, chopped
1 med sized onion or 4 shallots, chopped
3 T fish curry powder (red color)
3 T dried tamarind pulp (optional)
2 1/4 c water
4 T oil
1 t black mustard seeds
1/4 t fejugreek seeds
1/2 t cumin seeds (I used a local spices combo for the seasonings)
1 stalk curry leaves (optional)
500 g fish
2 med tomatoes, cut into wedges
1 large fish (or 500 g fillet)
8-10 small ladies' fingers, stalk ends removed
4 green chilis, halved lengthwise
1/2 c coconut milk
1 t salt

1. Process garlic and onion to a smooth paste in a spice grinder or blender, adding a little oil if needed to keep the mixture turning. Set aside. Mix curry powder with 4 T of the water to form a paste and set aside.
2. (optional) Soak Tamarind in remaining water for 4 minutes, then squeeze and strain to obtain tamarind juice. Set aside
3. Heat oil in a wide saucepan. Add spices and fry until the mustard seeds start to pop, about 30 seconds. Add the garlic and onion paste and stir fry over low heat until fragrant and brown.
4. Add curry paste and cook over low heat until dry and the oil starts to separate, 8 to 10 min. Add tamarind juice and bring to boil.
5. Add tomatoes and simmer uncovered for 5 minutes.
6. Add fish and simmer gently, uncovered for 5 minutes. Add ladies' fingers green chilies, coco milk, and salt, and simmer until fish and ladies' fingers are cooked, about 10 min.

Do let me know if you try this recipe. I will be so impressed! Oh, and I guess I should add, serve over rice!

Our prayer promise for my mom today:
"I will cause my people and their homes around my holy hill to be a blessing. And I will send showers, showers of blessings, which will come just when they are needed. " from Ez 34:25-31