Fish Head Curry

Ingredients:

4 tbsp fish curry powder
salt to taste
1 sprig curry leaves
1 red chilli
1 green chilli
½ onion, slice thick
1 clove garlic, slice
1 medium sized fresh tomato, to be used whole
½ cup water
2 tbsp tamarind, add 3 cups water, mix and strain to get tamarind juice
8-10 ladies finger, slit lengthwise
1 medium sized (900g) fish head, rub with salt and wash thoroughly
1 cup grated coconut (optional), add ½ cup water and extract equal amount of milk

for frying:
2 tsp fish curry spices
1 sprig curry leaves
1 medium sized onion, slic thinly

3 tbsp cooking oil


Method:

• Put curry powder, salt, curry leaves, chillies, onion, garlic and tomato in a medium sized bowl. Add water. Using a spoon or your hand, coarsely crush the chillies and tomato, then add tamarind juice to get a watery mixture. Set aside.
• Heat oil, add ingredients for frying and fry 1-2 seconds then add ladies fingers and fry till fragrant. Pour in curry mixture and keep pot covered till it is boiling. This is important to prevent the curry from tasting uncooked. Add fish head. If coconut milk is used, add when curry is boiling then bring back to the boil before adding fish head. Boil fish head till it is cooked.