fish

Fish head

Machhli ka Sir

250 g1 one fish head (about 250 g)

Typical medium fish head about 250 g; varies with fish size.

Nothing truly replaces the gelatinous body of fish head; mushroom and potato give some body but not the flavour.

• 
  Fish stock

  Use about 250 ml stock for every 500 g fish head, and add fish pieces for body. Lacks gelatinous head meat; reduce salt.

• 
  Whole fish

  Use the same weight, cut through the bones into pieces. More flesh and less gelatin; simmer 5 minutes longer.

• 
  Fish

  Use the same weight of trimmings or small fish, crushed slightly. Gives body but less collagen; simmer 10 minutes.

• 
  Mushroom

  Use the same weight, chop and brown well, then simmer 20 minutes for body. Add soy sauce for depth; no gelatinous texture.

• 
  Potato

  Use the same weight, cube and simmer 20 minutes to thicken the gravy. Gives body but not fish flavour.

• 
  Raw jackfruit

  Use the same weight, boil until tender and simmer 15 minutes. Meaty texture; not a stock substitute.

Meen Thala Kari

Fish Head Curry