Heat oil in a vessel add the sliced onions, curry leaves, green chillies, salt.
Fry till onions are brown, lower flame and add the green masala.
Continue to fry for 2-3 mins till oil comes to the surface.
Now add the chopped tomatoes and continue to fry till tomatoes are soft.
Add the coconut paste and the water with which you washed the mixie; mix well & fry for a min.
Now add 2 cups of water mix well and bring to a boil.
At this stage, add the fish head pieces and mix well.
Cover and allow to cook on low heat for 8-10 mins - do not use a spoon now for mixing - take the vessel and shake slowly to mix.
Once required thickness is obtained, remove from heat add lime juice or vinegar and once again shake the vessel.
Garnish with chopped coriander leaves and serve with dosa/idli/rice.
Note 1: If using coconut milk powder/or canned coconut milk you have to use the diluted milk at the stage when the tomatoes are soft and proceed as per the rest of the recipe.
After the 8-10 mins of cooking time for the fish heads when the desired thickness is obtained, pour the thick coconut milk shake the vessel nicely and remove from heat.
Add the lime juice/vinegar, shake the vessel again.
Garnish and serve.
Note 2: For coconut paste: Grind coconut, wash the mixer in 1-1&1/2 cups of water and keep aside. OR use coconut milk sold in cans or coconut milk powder. If using canned coconut milk, divide the canned milk into 2, dilute half of the milk with 2 cups of water and keep aside. If using powder, mix 3 heaped tbspn of powder with 2 glasses of water and keep aside and another 4 heaped tbspn of powder in 1 glass of water for thick milk.
Marinate the fish pieces with pepper powder, turmeric powder, salt & lemon juice.
Keep it for half an hour.
Shallow fry the marinated fish for just 2-3 minutes and proceed making the curry.
Tip: Wash the fish pieces well under running water to remove sand.
Editor`s notes: Fish is a good source of protein. They also contain omega 3 fatty acids which are good for your heart. Fish oil also contains vitamin D the deficiency of which causes rickets, a bone disease. For more on why you should prefer fish to redmeat, click here.
Ingredients: 8 - 1 kg fish heads/sliced fish/mackrels cleaned, chopped and washed well
2 - big onions, finely sliced
6-8 - green chillies, slit lengthwise
A sprig of curry leaves
3 - big tomatoes, cut into 8 pieces each
Salt to taste
6-8 tbsp - oil
Chopped coriander leaves
3 tbsp - lime juice/vinegar
For green masala (grind to a smooth paste the following):
6-8 green chillies
1/2 bundle green coriander leaves
1 small onion
1 piece ginger
8-10 garlic cloves
1/2 tsp turmeric powder