Fish Head Curry
1 kgFish head
2 tGinger (paste)
1 tIndigenous soda (or A drop Sodium bicarbonate)
- Clean fish heads carefully and cut into medium-sized pieces. Wash and drain thoroughly.
- Place fish heads in a pan over low heat without any water or oil. Cook, stirring occasionally till all water from the fish evaporates and the odor of raw fish is gone.
- Put in the remaining ingredients and continue cooking for 5 minutes (stirring occasionally)
- Pour in 2-and-half cups water and simmer till gravy thickens.
Transfer contents into a bowl and serve it with steamed rice or pulao.