Recipe - Fish Head Curry

Ingredients 1 whole fish head, cut into 2 or 600g fish steaks 1 tbl mixed curry seeds for fish curry (optional) 10g ginger, thinly shredded 3 cloves garlic, thinly sliced 3 onions thinly sliced 5 tbl fish curry powder made into a paste with 1 /4 to 1 /2 cup water 300g lady’s fingers 3 tomatoes, quartered 6 red chilli, slit into half lengthwise 6 green chilli, slit into half lengthwise 2 to 3 sprigs curry leaves 1 /2 to 1 tsp salt 1 tbl sugar 1 tbl tamarind mixed with 1 /2 cup water 1 cup coconut milk from a packet 5 tbl sunflower oil

Fish Curry Powder
250g coriander powder
60g cumin powder
150g chilli powder
30g turmeric powder
20g black pepper powder
10g funegreek powder

Method
Wash the fish head or fish steaks and pat dry. Steam the salmon fish head till just cooked. Keep aside. Heat oil in a wok or saucepan, add the curry seeds and ginger and stir fry over high heat for two to three minutes till the seeds pop. Add garlic and stir fry till fragrant. Add the fish curry paste and stir fry till fragrant and cooked. Add the onions and stir fry briefly for about one minute. Put in half of the coconut milk and bring to the boil before adding the remaining coconut milk and tamarind juice. Add the lady’s fingers, tomatoes, red chilli, green chilli, curry leaves, salt and sugar. When you are ready to serve, add the steamed salmon fish head and simmer gently for about five to eight minutes till the fish is hot and well cooked. You may add more liquid if there is not enough gravy. Serve.

Taken from
http://www.visitsingapore.com