Spicy Fish Head Stew with Mushrooms & Peppers

Ingredients:

• 1 fresh fish head (e.g., silver carp or tilapia), cleaned

• 200g fresh mushrooms (sliced or whole)

• 1 green chili & 1 red chili (whole or sliced diagonally)

• ½ onion (thinly sliced)

• 1 tbsp minced garlic

• 5 slices of fresh ginger

• 2 tbsp tomato paste (or cooked crushed tomatoes)

• 100ml coconut milk or heavy cream (optional, for richness)

• Salt & black pepper – to taste

• black tea rubs – to taste

• 2 tbsp olive oil

• Fresh cilantro leaves – for garnish

Instructions:

1. Sauté the aromatics: In a heated pan with olive oil, sauté garlic, ginger, and onion until fragrant.

2. Add mushrooms & tomato base: Add mushrooms and stir-fry until lightly browned. Stir in tomato paste and cook until the oil turns reddish.

3. Pan-fry the fish head: Add the fish head and sear both sides until lightly golden.

4. Simmer: Pour in just enough water (or coconut milk) to cover the fish head. Simmer on low heat for 15–20 minutes.

5. Season & finish: Midway, add chilies, salt, black tea rubs, and black pepper to taste. Let the sauce reduce slightly. Garnish with fresh cilantro leaves and serve hot!