Fish Head Curry Inspired Fish Soup with Sourdough Naan

Prepare the Tamarind Juice: Mix tamarind paste with 1 cup of warm water. Squeeze the paste to extract the juice. Strain and set aside.

Sauté Aromatics: Heat oil in a large pot or Dutch oven over medium heat. Add mustard seeds and fenugreek seeds. Once they start to splutter, add curry leaves, chopped onions, minced garlic, grated ginger, and chopped red chilies. Sauté until the onions are softened and fragrant, about 5 minutes.

Add Spices and Tomatoes: Stir in the fish curry powder and cook for another 2 minutes, stirring constantly to prevent burning. Add diced tomatoes and cook until softened, about 3 minutes.

Add Vegetables and Tamarind Juice: Add okra and eggplant to the pot. Pour in the tamarind juice and 4 cups of water. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the vegetables are slightly tender.

Add Fish Head (or Fillets): Gently place the fish head (or fillets) into the soup. Cover and simmer for another 15-20 minutes, or until the fish is cooked through and flakes easily. If using fillets, 8-10 minutes is usually enough. Avoid overcooking.

Stir in Coconut Milk: Stir in the coconut milk and bring to a gentle simmer. Do not boil. Season with salt and sugar to taste. Adjust seasoning as needed. Let it simmer for another 5 minutes to allow the flavors to meld.

Toast the Sourdough Naan: Preheat your oven to 350°F (175°C). Lightly brush the sourdough naan with oil or butter (optional). Place on a baking sheet or directly on the oven rack and toast for 3-5 minutes, or until lightly golden and crispy.

Serve: Ladle the Fish Head Curry Inspired Fish Soup into bowls. Garnish with fresh cilantro. Serve immediately with the warm, toasted sourdough naan for dipping and soaking up the delicious broth.

Enjoy the symphony of flavors and textures – the tender fish, the slightly tangy broth, the subtle heat, and the comforting chew of the sourdough naan!