{"id":1632,"date":"2010-03-12T13:22:08","date_gmt":"2010-03-12T18:22:08","guid":{"rendered":"https:\/\/shousetsubangbang.com\/mirror\/?p=1632"},"modified":"2014-05-14T12:13:27","modified_gmt":"2014-05-14T16:13:27","slug":"recipe-from-warmth","status":"publish","type":"post","link":"https:\/\/www.shousetsubangbang.com\/mirror\/recipe-from-warmth\/","title":{"rendered":"Recipe from Warmth"},"content":{"rendered":"<p style=\"text-align: center;\">Fish Head Curry<\/p>\n<p style=\"text-align: left;\">INGREDIENTS :<\/p>\n<p>* 1 medium to large sized head of fish, cleaned<br \/>\n* 3-4 tbsp curry powder<br \/>\n* 1-1\u00bd tbsp, or to taste chili powder<br \/>\n* 2 tbsp ghee (clarified butter) or vegetable oil<br \/>\n* 5-6 garlic, minced<br \/>\n* 1 tsp fenugreek seeds (optional)<br \/>\n* 5-6 curry leaves (optional)<br \/>\n* 2 med fresh tomatoes, cut into wedges<br \/>\n* 1\u00bd-2 cups brinjal (Japanese eggplant) or small whole okra (ladies&#8217; fingers), cut into 1\u00bd inch pieces<br \/>\n* 2 fresh red or green chili peppers, whole (optional)<br \/>\n* 1 tbsp tamarind pulp<br \/>\n* 4 cups water<br \/>\n* \u00bd cup coconut milk<br \/>\n* 1 tsp sugar<br \/>\n* salt and pepper<br \/>\n** 2 tsp coriander seeds<br \/>\n** 1\u00bd tsp cumin seeds<br \/>\n** 8-10 dried red Serrano chilies, reconstituted in hot water (Substitute: 2-3 tbsp or to taste, chili paste)<\/p>\n<p>[**to be ground or blended]<\/p>\n<p>Any large fish head can be used &#8211; Grouper (Garoupa), Red Snapper, Salmon, Cod, Tuna, Mackerel, Striped Sea Bass.<\/p>\n<p>To Prepare :<\/p>\n<p>* Rub salt all over fish head, leave on for 15 mins, then rinse salt off<br \/>\n* If using dried red chilies, first remove stems, most seeds and reconstitute in hot water, drain well<br \/>\n* Using a mortar &amp; pestle or blender grind the softened dried chilies chilies (or chili paste), coriander and cumin seeds<br \/>\n* In a small bowl, combine fish curry powder and chili powder, add a few tbsp of water and mix into a thick paste<br \/>\n* Heat ghee or vegetable oil in a hot wok or pot, add fenugreek, garlic and curry leaves stir-fry for about 1 min<br \/>\n* Add curry paste and chili paste, reduce heat to low, stir-fry until quite toasted and oil starts to ooze from paste &#8211; do not burn!<br \/>\n* Using your fingers, mix tamarind paste around in 4 cups of water, strain, discard seeds and fibers<br \/>\n* Add tamarind water, bring to a boil<br \/>\n* Add coconut milk, fresh tomatoes, brinjals or okra, fresh red or green chili peppers (optional), sugar and season with salt and pepper, stir well<br \/>\n* When it comes to a slow boil, add fish head, cover and simmer gently<br \/>\n* When fish head is just cooked, remove promptly from heat, let stand for 15 mins (for flavors to meld)<br \/>\n* Serve with bread or steamed rice<\/p>\n<span class=\"simplefavorite-button has-count preset\" data-postid=\"1632\" data-siteid=\"1\" data-groupid=\"1\" data-favoritecount=\"0\" style=\"background-color:#ffffff;border-color:#000000;color:#000000;\"><i class=\"sf-icon-love\" style=\"color:#000000;\"><\/i>Love<span class=\"simplefavorite-button-count\" style=\"color:#000000;\">0<\/span><\/span>","protected":false},"excerpt":{"rendered":"<p>Fish Head Curry<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[272,425],"tags":[180],"class_list":["post-1632","post","type-post","status-publish","format-standard","hentry","category-issue23","category-text","tag-hana-chikai"],"_links":{"self":[{"href":"https:\/\/www.shousetsubangbang.com\/mirror\/wp-json\/wp\/v2\/posts\/1632","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.shousetsubangbang.com\/mirror\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shousetsubangbang.com\/mirror\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shousetsubangbang.com\/mirror\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shousetsubangbang.com\/mirror\/wp-json\/wp\/v2\/comments?post=1632"}],"version-history":[{"count":2,"href":"https:\/\/www.shousetsubangbang.com\/mirror\/wp-json\/wp\/v2\/posts\/1632\/revisions"}],"predecessor-version":[{"id":3947,"href":"https:\/\/www.shousetsubangbang.com\/mirror\/wp-json\/wp\/v2\/posts\/1632\/revisions\/3947"}],"wp:attachment":[{"href":"https:\/\/www.shousetsubangbang.com\/mirror\/wp-json\/wp\/v2\/media?parent=1632"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shousetsubangbang.com\/mirror\/wp-json\/wp\/v2\/categories?post=1632"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shousetsubangbang.com\/mirror\/wp-json\/wp\/v2\/tags?post=1632"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}