Steps to Prepare Homemade Tuna fish 🐠 head curry
Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, Easiest Way to Make Award-winning Tuna fish 🐠 head curry. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Tuna fish 🐠 head curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tuna fish 🐠 head curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tuna fish 🐠 head curry is 5 ppl. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Tuna fish 🐠 head curry estimated approx 30 min.
To get started with this recipe, we have to prepare a few ingredients. You can have Tuna fish 🐠 head curry using 14 ingredients and 8 steps. Here is how you cook that.
You can use any firm white fleshed fish for the curry that is locally available. I always add fish head to my curries because that gives depth of flavour and richness to the curry, you can make it with only fish peices or if you're making with heads too uyou can remove it before serving.
Ingredients and spices that need to be Take to make Tuna fish 🐠 head curry:
- 1/2 kg fish head
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 1 medium onion, sliced
- 2 tsp ginger garlic paste
- 1 cup yogurt
- 2 medium tomatoes, chopped or you may use tomato puree
- pinch carom seeds
- 1/4 cup vegetable oil or ghee (clarified butter)
- Whole gram masala
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala powder
- Lemon 🍋 juice as per needed
Instructions to make to make Tuna fish 🐠 head curry
- Marinate fish heads in salt, 1/2 teaspoon turmeric and lemon juice for 15-20 minutes.
- Heat oil in a deep pan. Fry onions till golden brown. Remove from oil and add to a blender or food processor with ginger, garlic, tomatoes and yogurt. Make a smooth paste.
- Add the dry spices, green cardamom seeds, black cardamoms, cloves, bay leaf, carom, turmeric and chilli powder to the oil in pan. Sauté for 2 minutes or till the spices no more smell raw.
- Add the yogurt paste to the pan. Keep cooking for 7-8 minutes or till the masala separates from oil.
- Add the fish 🐠 heads to the masala. Keep spattering a little water, a few tablespoons at a time to keep the fish and masala from sticking at the bottom.
- Once the fish has been added to the masala, don’t use the spoon to move it around or the fish pieces will break. To stir grasp the pot by the handles with pot holders and swivel the pan.
- Cook like this uncovered for 5 minutes or till the fish changes colour. Add 1+1/2 cup of water, cover the pan, reduce heat to minimum. Let the broth simmer for another 5-7 minutes.
- Garnish with green chilli peppers, coriander and garam masala. Serve hot with steamed rice or roti.
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