Keto Fish Head Curry (Dairy-Free)

Ingredients

• 1 large Fish Head (Snapper or Grouper)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 10 Curry Leaves
• 1 Onion (sliced)
• 1 tbsp Ginger (minced)
• 4 cloves Garlic (minced)
• 2 Tomatoes (diced)
• 2 cups Cauliflower Florets
• 1 can (13.5 oz) Coconut Milk
• 2 tbsp Tamarind Paste
• 1 tbsp Chili Powder
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1 tsp Salt

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

Instructions

1. 1Clean the 1 large Fish Head thoroughly. In a small bowl, combine a pinch of salt and 1/2 tsp of the Turmeric Powder. Rub this mixture all over the fish head to marinate.
2. 2Place a large heavy-bottomed pot or Dutch oven over medium heat (about 175°C/175°C). Add the 2 tbsp Coconut Oil. Once the oil is shimmering, add the 1 tsp Mustard Seeds and 10 Curry Leaves. Sauté for about 30 seconds, or until the mustard seeds begin to splutter and pop.
3. 3Add the 1 Onion (sliced), 1 tbsp Ginger (minced), and 4 cloves Garlic (minced) to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the onions are softened and lightly golden brown.
4. 4Add the 2 Tomatoes (diced) to the pot and cook for another 3-5 minutes, stirring occasionally, until the tomatoes have softened and started to break down.
5. 5Stir in the 1 tbsp Chili Powder, the remaining 1/2 tsp Turmeric Powder, and the 1/2 tsp Cumin Powder. Cook for 1 minute, stirring constantly, until fragrant.
6. 6Add the 2 cups Cauliflower Florets to the pot and stir to coat them in the spices. Cook for 5 minutes, stirring occasionally.
7. 7Pour in the 1 can (about 380 g) Coconut Milk and the 2 tbsp Tamarind Paste. Stir well to combine everything. Bring the mixture to a gentle simmer over medium heat (176.7°C/175°C).
8. 8Carefully nestle the marinated 1 large Fish Head into the simmering liquid. Reduce the heat to low (121.1°C/120°C), cover the pot tightly, and let it simmer for 20-25 minutes. The fish is cooked through when it flakes easily with a fork, or reaches an internal temperature of 63°C.
9. 9Taste the curry and add the 1 tsp Salt as needed. Serve the Keto Fish Head Curry hot.

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