Fish Head Curry Recipe

• 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

• 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.