Fish Head Curry

For Spice Paste

Steps 1-2

• 5g/2tsp cumin seeds
• 5g/2tsp fennel seeds
• 2.5g/1tsp fenugreek seeds
• 2g/ 1/2 tsp black mustard seeds

Steps 3-4

• 10g dried red chillies
• 30g fresh red chillies
• 30g garlic, peeled
• 25g shallots, peeled
• 10g galangal, peeled
• 12g/1tbsp coriander powder
• 8g/ 2tsp turmeric powder
• 4g/ 1tsp chilli powder
• 60g /6 tbsp corn oil

Steps 5-6

• 20g/ 2 tbsp corn oil

For Curry

Step 7

• 600g/1 large red/golden snapper fish head
• 50g salt

Step 8

• 100g brinjal, halved lengthwise and cut at an angle into 3cm section
• 60g okra, cut at an angle into 3cm sections

Steps 9-11

• 20g/2tbsp corn oil
• 70g onion, peeled, finely chopped
• 30g/2 stalks lemongrass, bruised
• 15g curry leaves
• 30g ginger, peeled and sliced
• 400ml water

Steps 12-14

• 60g tamarind pulp
• 45g/3tbsp water
• 90g/1 tomato, quartered

Steps 15-17

• 50g/ 3 1/2 tbsp coconut milk
• 15g /1tbsp sugar
• 8g /1 1/2 tsp salt

Method for spice paste

1. Heat a pan and dry-fry seeds until fragrant and mustard seeds pop.

2. Combine in a blender and grind until fine. Set aside

3. Soak dried red chillies in warm water for 15min. Drain

4. Combine soaked dried red chillies with the rest of the ingredients in a blender and blend into a fine paste.

5. Heat oil in a large pan over low heat and add chilli paste and ground seeds

6. Stir constantly for 10min until oil separates and paste darkens. Set aside.

For Curry

7. Rinse fish head well and season with salt. Set aside for 5min before rinsing away salt.

8. Place vegetables and fish head in a large heatproof tray and steam for 10min. Set aside.

9. Heat oil in a large pot and sweat onion until light brown.

10. Add spice paste, lemongrass, curry leaves and ginger and stir-fry for 5min until fragrant

11. Add water and simmer for 10min

12. Combine tamarind pulp with water and mix well. Strain to obtain 60g tamarind juice.

13. Add tamarind juice and tomato quarters to the pot and mix well

14. Simmer for another 5min

15. Add coconut milk and mix well

16. Add partially cooked fish head and vegetables and bring to a boil.

17. Season to taste and serve hot.