[Ingredients]
1-1.2kg fish head - rub with 1tsp salt, 1tbsp chopped ginger
1 large yellow onion - peeled, sliced
2 sprigs curry leaves
10 lady’s finger / okra - trimmed
3 eggplant - sliced
6 small tomatoes - diced
4tbsp tamarind, diluted with water
300ml coconut milk
200ml stock
[Spice Paste]
15g ginger - peeled, sliced
15g galangal - sliced
8 shallots - peeled
8 garlic cloves - peeled
2 lemongrass - outer layers removed
2 big red chillies
2 small red chillies
2 small green chillies
3tsp chilli flakes
1tsp turmeric powder
3tsp fish curry powder
1tbsp fish sauce
3tbsp shallot oil
4tbsp water
[Seasoning]
2tbsp chopped gula melaka
1tbsp fish sauce
[Steps]
Blend spice paste ingredients together till smooth.
Saute onions in a large pot or claypot with 3tbsp oil over medium-low heat.
Add in spice paste and cook till fragrant.
Add in curry leaves and cook for 1min. Then add in coconut milk, stock and seasoning ingredients. Bring to a simmer.
Add in okra and eggplant and let simmer for 8-10mins.
Then add in fish head and simmer for another 8-10mins.
Lastly, add in tomatoes and let simmer for 5mins.