Fish Head Curry

The price of a bowl of fish head curry in any restaurant can reach more than RM 50 each bowl with one fish head. If you make this at home, you can get it for a much cheaper price. You can use any fish head that is large in size. What is great about this fish head is that you can eat the eyes and the small flesh in between the bones and enjoy the succulent tenderness of the tiny bits of the fish flesh that it has. Enjoy!

Ingredients
1 fish head, cleaned
3 garlic, finely chopped
2 inch ginger, finely chopped
1 big onion, thinly sliced
2 string of curry leaves
1 tea spoon cumin seeds
1 tea spoon halba mix (optional)
1 cup of thick coconut milk
5 table spoon fish curry powder
1 cup tamarind juice
5 okra/ ladies fingers
2 tomatoes, cut into four
salt, to taste
oil for cooking

Methods

1. In a pot, pour in some oil. When the pot is hot, put in the chopped onions, garlic, ginger , cumin seeds, halba mix and curry leaves. Stir all until golden brown.
2. Add in curry powder and the tamarind juice. Cook and stir well until the curry powder becomes separated from the oil.
3. When this happens, put in the coconut milk, fish head and okra. Let them boil for a minute.
4. Add the tomatoes and cook for another ten minutes or until the fish is cooked and the okra and tomatoes become tender.
5. If the curry broth becomes a bit thick, you can add some water until you find the correct consistency that you desired.
6. Add salt to your taste.


serves 2-3 people