Fish Head Curry
Ingredients
# 1 fish head (red snapper), halved, cleaned
# 100g ladies’ fingers (okra)
# 100g brinjal, cut into wedges
# 2 tomatoes, cut into wedges
# 1 teaspoon fenugreek (halba)
# 2 pips garlic, minced
# 2 tablespoons oil
Spice paste ingredients:
# 2 tablespoons coriander seeds
# 1 1/2 tablespoons cumin (jintan putih)
# 8 dried chillies, soaked
# 4 pips garlic
# 1 tablespoon tamarind paste
# 1 litre water
# 100ml thick coconut milk from 1/2 grated coconut
# 1 teaspoon sugar
# 1 teaspoon salt
Method
Roast the spice ingredients in a dry wok over medium fire until aromatic. Pound to a fine paste in a mortar and pestle.
Heat the oil in a wok and saute together the fenugreek and minced garlic until fragrant.
Add the spice paste and fry until fragrant, and continue frying until you no longer smell the spices.
Mix tamarind paste with the water and strain this into the wok. Bring to a boil before adding the ladies’ fingers and brinjal. Boil until the vegetables are cooked through, 1-2 minutes.
Add the fish head and tomato and bring curry to a boil again. Add the coconut milk and season to taste with sugar and salt without bringing the curry to a boil again.
