with MARIGOLD Low Fat Natural Yoghurt & MARIGOLD Low Fat...
Fish Head Curry
Made With MARIGOLD
Non Fat Natural No Sugar Added Yoghurt
Ingredients
Fish Curry
1 large fish head, halved
10g curry leaves
8 pcs tofu puffs
4 lady fingers
50g eggplant, cut into chunks
500g MARIGOLD Non Fat Natural No Sugar Added Yoghurt
1000ml water
50ml corn oil
50g salt
3-5 slices of ginger
2 stalks spring onion
300ml tamarind juice (optional)
Curry Paste
50g onion
450g garlic
30g lemongrass
50g chili paste
30g coriander
20g turmeric powder
50g ginger
Method
1
Combine ingredients for curry paste in a blender and blend until smooth.
2
Heat oil in a pot. Stir-fry curry paste and curry leaves until fragrant.
3
Add water to the pot and bring to a boil. Let it simmer for 20 minutes.
4
Add vegetables and tofu puffs to the curry stock and season with salt. Lastly, add MARIGOLD Yoghurt and turn the heat off.
5
Season the fish head with salt and place on a plate with ginger slices and spring onions.
6
Steam fish head for 12 - 15 minutes, or until cooked through, depending on the size.
7
When it’s ready, transfer the fish head into a deep dish and pour the curry on top. Serve immediately.
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