Make the Curry Spice Paste
Blend yellow onion, shallots, garlic, ginger, turmeric, chilli paste and fish curry powder.

Fry paste & add liquids
Heat up a wok with 6 tbsps. of oil over medium heat. Stir continuously around to avoid burning the paste. If the paste gets a little dry, add 1 or 2 tbsps. of oil. It will take roughly 8-10 minutes. Once you see bubble forming around the edges, add the bruised lemon grass and curry leaves. Fry till fragrant and add thin coconut milk and tamarind juice. Increase the heat to medium high heat to allow the mixture to gently simmer. Do not let the mixture boil vigorously.

Add vegetables and fish head
Add eggplant slices, lady fingers, tomato wedges and halves fish head into the curry. Continue to simmer for about 15minutes till the fish head is cooked through. For a more rich and creamy tasting curry, thick coconut milk is added. Add sugar and salt to taste based on your preferences. Garnish with coriander and served in a claypot.

Squeeze lemon over the fish and coat. Sprinkle turmeric and season with salt.

Heat 2Tbsp of oil in a pan. Cook the onion, curry leaves and mustard seeds with a pinch of salt over a medium high heat for 10minutes or until soft. Add ginger, garlic and chilli and cook for 2 minutes till fragrant.

Pan-fry the fish till it turns golden brown and cooked through. Add the onion mix back to the pan and stir in with the tamarind and water. Bring it to a simmer and taste. Add sugar if it is too sour.

Serve with thinly sliced red onion, lime wedges and coconut yoghurt.