• 2 seabass fish heads (cleaned and gutted)
• 2 tablespoons oil (vegetable or mustard oil)
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit (optional for extra spice)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon mustard seeds
• 1 sprig curry leaves
• 1 tablespoon tamarind paste (or 2-3 pieces of kokum)
• 1/2 cup coconut milk
• 1 cup water (adjust for desired gravy consistency)
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

• Rich in Omega-3 Fatty Acids: Seabass fish heads are an excellent source of omega-3 fatty acids, which support heart health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
• High in Protein: Fish heads are packed with high-quality protein, essential for muscle repair, tissue growth, and overall bodily functions.
• Supports Bone Health: Fish heads are rich in calcium and phosphorus, which are crucial for maintaining strong bones and teeth, making this curry beneficial for bone health.
• Boosts Immune System: The curry is rich in spices like turmeric, cumin, and garlic, which have antioxidant, anti-inflammatory, and immune-boosting properties that help protect the body from infections.
• Improves Digestion: Ingredients like ginger, garlic, and curry leaves in the dish aid digestion and promote a healthy gut, helping to alleviate indigestion and bloating.
• Rich in Vitamins: Seabass fish heads provide essential vitamins like B12, which plays a key role in energy production, and vitamin D, which helps in calcium absorption and supports immune function.
• Promotes Healthy Skin: The high content of collagen in fish heads supports skin elasticity and hydration, contributing to healthier and more youthful-looking skin.
• Anti-inflammatory Properties: The combination of turmeric and mustard seeds in the curry has powerful anti-inflammatory effects, which can help reduce joint pain and other inflammation-related conditions.

Seabass Fish Head Curry is a popular and flavorful dish that reflects the rich culinary traditions of coastal Indian cuisine. It is particularly beloved in regions like Kerala, Goa, and Bengal, where seafood plays an integral part in daily meals and celebrations. The dish is a perfect example of how fresh, local ingredients such as fish heads are transformed into a delicious and hearty meal using a blend of aromatic spices, coconut milk, and other indigenous flavors.

In coastal India, fish heads are considered a delicacy due to their rich flavor and tender meat, making them a sought-after ingredient in many traditional recipes. The concept of cooking fish heads in a tangy, spicy curry can be traced back to ancient Indian culinary practices, where fish was often combined with a variety of spices to create flavorful, nutrient-dense meals.

The curry itself is believed to have evolved in the southern and western coastal states of India, particularly in regions like Kerala and Goa, which are known for their love of seafood and coconut-based gravies. The use of coconut milk adds richness and depth to the curry, while the tangy kick from tamarind or kokum provides a refreshing contrast to the richness of the dish.

Over time, Seabass Fish Head Curry has gained popularity beyond the coastal regions of India, becoming a favorite in seafood restaurants across the country and around the world. It is often served with rice, roti, or appams (a type of Indian pancake), making it a versatile dish that can be enjoyed as part of a family meal or special occasion.

Today, Seabass Fish Head Curry is a testament to the unique flavors of coastal Indian cuisine, showcasing the blend of fresh seafood, bold spices, and traditional cooking methods that have been passed down through generations.