Fish Head Curry Recipe

Ingredients:
• 1 Medium to large sized head of fish, cleaned
• 3-4 tbsp Malaysian fish curry powder
• 1-1/2 to 2 Cups of brinjals cut into 1-1/2 inch pieces or small whole okra
• 2 tbsp Ghee or vegetable oil
• 1 to 1-1/2tbsp Chili powder
• 5-6 Garlic, minced
• 5-6 Curry leaves
• 2 Medium fresh tomatoes cut into wedges
• 1 tsp Fenugreek seeds
• 2 Fresh red or green chili peppers, whole
• 1 tbsp Tamarind pulp
• 1/2 Cup coconut milk
• 1 tsp Sugar
• 2 tsp Coriander seeds
• 1-1/2 tsp Cumin seeds
• 8-10 Dried red serrano chilies, reconstituted in hot water
• Salt and pepper to taste
• 4 Cups water

How to make Fish Head Curry:
•Rub salt all over the fish head, leave it for about 15 minutes, and then rinse salt off.
•If using dried red chilies first remove the stems, most seeds and reconstitute in warm water, drain well.
•Grind the softened dried chilies, cumin seeds and coriander.
•Take a small bowl, combine fish curry powder and chili powder.
•Add a few tbsp of water and make a thick paste.
•Take a pot and heat ghee or vegetable oil in it.
•Add garlic, fenugreek and curry leaves.
•Saute for about 1 minute.
•Add curry paste and chili paste, decrease the flame to low, stir-fry till quite toasted and oil starts to ooze from paste.
•Mix tamarind paste around in 4 cups water.
•Strain, remove the seeds and fibers.
•Combine the tamarind water with it.
•Now bring it to a boil.
•Add coconut milk, fresh tomatoes, brinjals or okra, fresh red or green chili peppers, sugar and season with salt and pepper, stir well
•When it comes to a slow boil, add the fish head, cover and simmer it gently.
•When fish head is just cooked, take out promptly from the flame, let stand for about 15 minutes.
•Serve Fish Head Curry with, roti or steamed rice.