Serves 4-6
INGREDIENTS
For The Gravy
1kg onions
750ml water
1 tsp turmeric powder
1 tsp cumin powder
2 tbsp vegetable oil
2 tbsp ginger-garlic paste*
100g cashew nuts, ground
Salt, to taste
For The Masala
2 tbsp vegetable oil
5 cloves garlic, finely chopped
1 tsp mustard seeds
½ tsp coriander seeds
1 tsp cumin seeds
5 dried chillies
15 curry leaves
1 red onion, finely chopped
2 tomatoes, finely chopped
1 tsp garam masala*
2 cups water
1 medium-sized fish head (about 800g)
50g tamarind, mixed with 100ml water to extract the pulp
50g lady’s fingers, deep-fried
*Ginger-garlic paste is a mixture of ginger and garlic puree with salt and water. Garam masala is a mixture of ground spices like cloves, cumin seeds and peppercorns. These, and all the ingredients in this recipe, can be found at Tekka and Geylang Serai markets, Mustafa and Indian grocery stores.
DIRECTIONS
1 Place the onions and water in a pot. Add the turmeric and cumin powders, and cook for 30min, over medium heat. Remove from heat and puree.
2 Heat the wok with the oil. Fry the ginger-garlic paste and onion puree over low heat for 3min. Mix in the cashew nuts and salt. Remove from heat and set aside.
3 To make the masala, heat the oil in the wok. Fry the garlic, mustard, coriander and cumin seeds, dried chillies and curry leaves over low heat for 3min.
4 Add the red onions and saute for 3min.
5 Add the tomatoes and garam masala and fry for 3min.
6 Add the gravy, water and fish head and bring it to the boil. Simmer for 15min.
7 Add the tamarind pulp and lady’s fingers and mix well.
