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Fish head soup, is a great favorite of mine. Perhaps its a gross out for some, but don’t avoid it, until you’ve tried it! I make by boiling the fish head to break it up, then browning it and simmering it for hours, with garlic, a few tomatoes, and black pepper. I add a little karavala (dried fish), washed out first in boiling water, quite early. This gives the soup a really special taste.I’ve blogged about this before, but this time, after the soup was done, I strained it, and creamed it with coconut milk power, topping it off with blanched pokchoy; so it looked a lot more 'sophisticated.' Ha ha.
No, its not a karavala hodda, but it recalls that – a favorite thing of mine with rice – but is subtler, richer and crunchy on the touch with the greens.
4 comments:
Hey Pradeep,
Your cooking seems to just get better and better. This fish head recipe is inspiring - I feel like going and making some myself now.
Anyway, an invitation to dine at Amarasekara Mawatha is long overdue. How about Tuesday (4th) or Friday (7th)? (Basic student-level cooking, mind you).
I've lost my phone numbers by inadvertently jumping in a pool with my phone. So, if you could text me that would be great.
Jehan
Thanks stopping by-- and looking forward to dinner.
This looks really good! I am a Vietnamese, and we also have our version of fish foup, which is a lighter broth.
You have an amazing blog! I am so glad to find yours.
Hi Pradeep-
Moody pictures-I like them. I came to your blog by way of your book and a friend's recommendation.
I am in Seattle (where we have tons of Salmon) and recently learned a recipe for fish head soup from my (Native American) fisherman. He dries the head in the wind before making a broth, like his grandmother taught him, to preserve the flesh and give it a deeper earthier flavor. I am planning on trying it at my restaurant soon.
What is your favorite way to prepare lady fingers? I just bought spices for a white curry, but I am still open to suggestions.
Thanks,
Lauren
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