Have you ever tasted the fish head curry dish? If not, this is the time to taste and experience its delicious taste. This time I am going to show you how to make the best and easy fish head curry recipe without a single drop of cooking oil.
As far as I know, people make fish head curry in two different ways. One is spicy fish head curry and the next one is fish head curry without spicy, called fish head sodhi.
This time I am going to make the spicy fish head curry. This dish is a good combo with rice, pittu, string hoppers, or bread.
I recommend you to buy quite a large fish head for this recipe.
Basically, people make this delicious fish head curry for lunch, but you can have this for dinner as well.
Alright, let’s see how to make the best and simple fish head curry spicy dish without oil in Sri Lankan style.
My Favorite Combos
1. This Recipe + Rice + Spinach Curry + Fish Sodhi + Fish Fry
2. This Recipe + String Hoppers + Fish Sodhi + Sambol
3. This Recipe + Bread + Sambol + Dhal Curry
Spicy Fish Head Curry Recipe without Oil
Ingredients
- Fish headpieces – 500g
- Onion – 50g
- Thin tamarind juice – 200ml
- Thin coconut milk – 400ml
- Garlic cloves – 3 to 5
- Curry leaves – Few
- Curry powder – 1 ½ tablespoon
- Turmeric powder – ½ teaspoon
- Fenugreek seeds – ¼ teaspoon
- Salt – As you wish
Instructions
1. Take the fish head pieces and wash them thoroughly. I strongly recommend you use a large head from a single fish. I use the head of a large sea bass fish.
2. Chop the onions and garlic. Also, get ready with curry leaves, curry powder, turmeric powder, fenugreek seeds, and salt.
3. Prepare the thin coconut milk and tamarind juice.
4. Place the cooking wok on the stove and add onions, garlic, and curry leaves. Switch on the flame and dry roast them under low flame for about 3 minutes. Stir occasionally to avoid burning.
5. Add fenugreek seeds and keep dry roast them for another 2 minutes under low flame.
6. Now add curry powder, turmeric powder, and salt.
7. Then add the coconut milk.
8. Additionally, add the tamarind juice.
9. Finally, add the pieces of the fish head.
10. Mix everything and cook covered under the semi-high flame for 10 to 12 minutes.
11. Take off the lid and give a gentle stir. Again cook covered under very low flame for about 5 minutes.
12. Taste the curry and adjust salt if needed.
13. This is how to make a simple fish head curry recipe without a single drop of oil. Serve and enjoy this Sri Lankan style spicy fish head curry dish.
Notes
1. If you don’t like spiciness, reduce the quantity of the curry powder as you wish.
2. I instantly made coconut milk from grated coconut. If it is hard to find grated coconut, use the coconut milk powder or bottled coconut milk.
Printable Recipe Card
- Fish headpieces - 500g
- Onion - 50g
- Thin tamarind juice - 200ml
- Thin coconut milk - 400ml
- Garlic cloves - 3 to 5
- Curry leaves - Few
- Curry powder - 1 ½ tablespoon
- Turmeric powder - ½ teaspoon
- Fenugreek seeds - ¼ teaspoon
- Salt - As you wish
- Take the fish head pieces and wash them thoroughly. I strongly recommend you use a large head from a single fish. I use the head of a large sea bass fish.
- Chop the onions and garlic. Also, get ready with curry leaves, curry powder, turmeric powder, fenugreek seeds, and salt.
- Prepare the thin coconut milk and tamarind juice.
- Place the cooking wok on the stove and add onions, garlic, and curry leaves. Switch on the flame and dry roast them under low flame for about 3 minutes. Stir occasionally to avoid burning.
- Add fenugreek seeds and keep dry roast them for another 2 minutes under low flame.
- Now add curry powder, turmeric powder, and salt.
- Then add the coconut milk.
- Additionally, add the tamarind juice.
- Finally, add the pieces of the fish head.
- Mix everything and cook covered under the semi-high flame for 10 to 12 minutes.
- Take off the lid and give a gentle stir. Again cook covered under very low flame for about 5 minutes.
- Taste the curry and adjust salt if needed.
- This is how to make a simple fish head curry recipe without a single drop of oil. Serve and enjoy this Sri Lankan style spicy fish head curry dish.
2. I instantly made coconut milk from grated coconut. If it is hard to find grated coconut, use the coconut milk powder or bottled coconut milk.
You May Like: Fish Stew Recipe (Video)
This is how to make the best spicy fish head curry recipe in Sri Lankan style. When you have the chance to get a large fish head, give it a try, I am sure you will like it.
If you have any questions or suggestions leave it in the comment box below. Also, you can share this delicious seafood recipe with your friends and family by clicking one of the social share buttons below.
Hi Rocy,
first of all, thank you for this recipe.
can’t we use the 5 or 6 small heads instead of a large head?
Hi Roshini,
Yes, you can use 5 or 6 same fish heads.
But A large head is absolutely tastier than small heads.