Fish Head Curry

INGREDIENTS

fish head (cut into half)

3 sprigs curry leaves

2 stalk lemon grass

1 footlong eggplant (cut into 5cm section, quartered)

10 ladies fingers, (cut into 5cm section)

3 tomatoes (cut into wedges)

CURRY SPICE PASTE

10 shallots (peeled and cut)

½ large onion (peeled and cut)

1 ½ inch ginger (peeled and cut)

1 inch turmeric (peeled and cut)

6 cloves garlic

4 tbsp fish curry powder

35 tbsp chilli paste

2 tsp salt

1 tbsp sugar

FOR THE CURRY SAUCE

500 ml thick coconut milk, mixed with 750ml of water for thin coconut milk

200 ml thick coconut milk

3 tbsp heaped tamarind paste mixed with 125ml water, strained

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.

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Fish Head Curry