Gluten-Free Fish Head Curry

Ingredients

• 1 large Fish head
• 1 medium Eggplant
• 10 pieces Okra
• 2 medium Tomatoes
• 1 medium Onion
• 10 leaves Curry leaves
• 1 tsp Mustard seeds
• 0.5 tsp Fenugreek seeds
• 2 slices Ginger
• 4 cloves Garlic
• 2 tbsp Curry powder (gluten-free)
• 1 tsp Chili powder
• 1 tbsp Tamarind paste
• 1 can Coconut milk
• 2 tbsp Vegetable oil
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat vegetable oil in a large pot. Add mustard seeds, fenugreek seeds, curry leaves, ginger, and garlic. Sauté until fragrant.
2. 2Add sliced onions and sauté until softened.
3. 3Add gluten-free curry powder and chili powder and sauté for a minute.
4. 4Add chopped tomatoes, eggplant, and okra. Cook for 5 minutes.
5. 5Add tamarind paste and coconut milk. Bring to a simmer.
6. 6Gently place the fish head into the curry. Cover and cook for 20-25 minutes, or until fish is cooked through.
7. 7Season with salt to taste. Serve hot.

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