Malaysian Recipe : 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 tsp fenugreek
  
• 2 pips garlic, minced
  
• 2 tbsp oil

Spice paste ingredients:

• 2 tbsp coriander seeds
  
• 1 ½ tbsp cumin (jintan putih)
  
• 8 dried chillies, soaked
  
• 4 pips garlic

• 1 tbsp tamarind paste
  
• 1 litre water
  
• 100ml thick coconut milk from ½ grated coconut
  
• 1 tsp sugar
  
• 1 tsp salt

Directions:

1. Roast the spice ingredients in a dry wok over medium fire until aromatic. Pound to a fine paste in a mortar and pestle.
2. Heat the oil in a  wok and sauté together the fenugreek and minced garlic until fragrant.
3. Add the spice paste and fry until fragrant, and continue frying until you no longer smell the spices.
4. 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.
5. 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.