Angutet (fish Head Curry)
Angutet, or Fish Head Curry, is a traditional dish from Yup'ik Cuisine that is rich in flavor and history. This hearty and aromatic curry is a favorite among the Yup'ik people and is often enjoyed during special gatherings and celebrations.
Ingredients
- 1 large fish head, cleaned and cut into pieces
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tomatoes, chopped
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 2 cups coconut milk
- Salt to taste
- Chopped cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent.
- Add the chopped tomatoes and cook until they are soft and pulpy.
- Stir in the curry powder, turmeric, cumin, coriander, and chili powder. Cook for 2-3 minutes to toast the spices.
- Add the fish head pieces to the pot and coat them with the spice mixture.
- Pour in the coconut milk and season with salt. Bring the curry to a simmer, then reduce the heat and cover the pot. Let it simmer for 45-50 minutes, or until the fish head is tender.
- Garnish with chopped cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Large pot Chopping board Knife Grater Measuring spoons Measuring cups
Tools
Serving bowls Serving spoons
Serving suggestions
Serve the Angutet hot with steamed rice or traditional Yup'ik akutaq (Eskimo ice cream).
Tips & tricks
For a spicier curry, increase the amount of chili powder according to your preference.
Cost
$15