FISH HEAD CURRY

FISH HEAD CURRY

600gm fish head,cut into pieces.
60gm fish curry powder & 20gm chilli powder mix with a little water into a paste
60gm tamarind or to your taste, mix with a little water and strain into
1 litre coconut milk.
8 ladies finger,cut into 2
1 big tomato,cut into 4
Salt to taste
For tempering
Oil
8 shallot,finely sliced
4 clove garlic,sliced
2 stalk curry leafs
1 tsp fenugreek

1.Heat the oil fry the tempering ingredients until fragrant and when the onion turn brown add in the kari paste and fry until oil separates.
2. Pour in the coconut milk mixture and let it slow boil for 10-15 mints. Add the fish let it simmer until the fish is cooked. Add in the tomato and ladies finger stir and close the pot. Remove from the heat.(I don't like to overcooked the ladies finger). Serve this curry after 1-2 hours