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