Fried Fish Sauce

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Servings: 6 pies Difficulty: Intermediate
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A rich, tangy Indian-style curry featuring fried fish head with okra and eggplant
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Fried Fish Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 pies Calories: 576.2

Description

This vibrant Indian-style dish features a large fresh fish head, typically red snapper or sea bream, fried until crisp and then simmered in a tangy tamarind-based sauce. The deep, savory flavors of the fried fish meld beautifully with the slight bitterness of slender Asian eggplant and the unique texture of okra. Tomatoes add a subtle sweetness that balances the tartness of the tamarind pulp. This hearty, aromatic sauce is perfect for serving over steamed rice or with warm roti. It is a comforting, home-style meal that brings bold, authentic flavors to your table, ideal for family dinners or gatherings where you want to share a memorable, flavorful experience.

Ingredients

Directions

  1. Pat the fish head halves dry with paper towels and season lightly with salt.
  2. Heat about 1 inch of oil in a large wok or deep skillet over medium-high heat until shimmering.
  3. Carefully place the fish head halves into the hot oil, skin-side down first. Fry for 5-7 minutes per side until golden brown and crispy. Remove and drain on paper towels.
  4. Reduce heat to medium. Add 1 tablespoon of oil to the same pan if needed.
  5. Add the okra and eggplant pieces. Stir-fry for 3-4 minutes until the vegetables begin to soften and brown slightly.
  6. Add the tomato wedges and cook for another 2 minutes until they start to break down.
  7. Pour in the strained tamarind juice. Stir in the sugar and remaining salt to taste.
  8. Gently place the fried fish heads back into the pan, nestling them into the vegetable sauce.
  9. Cover and simmer on low heat for 10-12 minutes, allowing the flavors to meld and the fish to cook through.
  10. Check for doneness by gently pulling a piece of meat from the eye socket; it should flake easily.
  11. Serve hot, spooning the sauce and vegetables over the fish head.

Nutrition Facts

Servings 6 pies

Amount Per Serving
Calories 576.2kcal
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 3.2g16%
Cholesterol 40.0mg14%
Sodium 5031.5mg210%
Total Carbohydrate 107.0g36%
Dietary Fiber 20.2g81%
Sugars 21.8g
Protein 27.9g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the fish head is thoroughly cleaned and rinsed to remove any blood or gills before cooking.

If tamarind pulp is unavailable, you can substitute with lemon juice or vinegar, though the flavor will be less complex.

For a spicier version, add fresh chilies or chili powder to the sauce mixture.

Okra can become slimy if overcooked; frying it first helps mitigate this texture.

This dish is best served immediately while the fish skin is still crisp.

Keywords: fish, curry, indian, tamarind, okra, eggplant, fried, sauce, snapper, sea bream, threadfin, tomatoes, spicy, tangy, vegetables, dinner, main course, traditional, homestyle
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