Fish Head Curry

🔥 Prep

• Rinse the 1 fish head under cold water and pat dry; if large, split it into two halves for even cooking.
• Measure out 3 tbsp of curry powder into a small bowl.
• Measure 200 ml of coconut milk and 50 ml of tamarind juice, keeping them ready.
• Wash the 5 okra, trim the ends, and slice each into 2‑cm pieces.
• Wash the 2 tomatoes and cut them into wedges.
• Peel and dice the 1 eggplant into 2‑cm cubes.
• Have 500 ml of water measured and set aside.

🔥 Cook

• 1. Heat 2 tbsp of oil in a large pot over medium heat and add the measured curry powder; toast for 1 minute until fragrant.
• 2. Pour in the 500 ml of water, increase to high heat, and bring to a boil.
• 3. Add the fish head halves, reduce to medium heat, and simmer for 5 minutes to begin cooking the fish.
• 4. Stir in the 200 ml of coconut milk and 50 ml of tamarind juice; return to a gentle simmer.
• 5. Add the sliced okra, tomato wedges, and eggplant cubes; cook for 8‑10 minutes until the vegetables are tender and the fish is cooked through.
• 6. Lower the heat to low and let the curry simmer for an additional 2 minutes to meld flavors.
• 7. Taste and adjust seasoning if needed, then remove the pot from heat.

🔥 Serve

• Ladle the hot fish head curry into a deep serving bowl, ensuring each portion includes pieces of fish head and vegetables.
• Serve steaming hot alongside fragrant jasmine rice or steamed basmati rice.
• Garnish with fresh cilantro leaves and a wedge of lime for an extra zing, if desired.