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Indian Style Fish Head Curry with Okra and Eggplant and Steamed Rice

This simmered dish pairs jasmine rice with fish head pieces, cleaned, okra, sliced and eggplant, cut into chunks. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced High satiety Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

45 g Protein
64 g Carbohydrates
23 g Fat
8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 52g jasmine rice (dry) 190 kcal
  • 126g water 0 kcal
  • 149g fish head pieces (or fish collar), cleaned 298 kcal
  • 52g okra, sliced 17 kcal
  • 69g eggplant, cut into chunks 17 kcal
  • 46g onion, sliced 18 kcal
  • 6g ginger, grated 5 kcal
  • 5g garlic, minced 7 kcal
  • 7g curry powder 21 kcal
  • 92g canned diced tomatoes 17 kcal
  • 7g vegetable oil 62 kcal
  • 6g lime juice 2 kcal

Cooking instructions

  1. jasmine rice (dry)water
    Rinse rice and cook with water until fluffy. Keep warm.
  2. oniongingergarlicvegetable oil
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Fry onions until golden, then add ginger and garlic and cook 1 minute.
  3. watercurry powdercanned diced tomatoes
    Stir in curry powder and chili powder. Toast for 30 seconds, then add canned tomatoes and water; simmer 5 minutes.
  4. fish head pieces (or fish collar)okraeggplantvegetable oil
    Add fish head pieces and okra, simmer gently 8 minutes. Add eggplant and continue simmering 6-8 minutes until vegetables are tender and fish is cooked.
  5. jasmine rice (dry)curry powderlime juice
    Season with salt and a squeeze of lime juice. Serve curry over steamed rice.

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