Fish 🐠 curry head

Spice mix

3 red cut chilli , deseeded (can be omitted if you are using chilli powder)
5 cloves of garlics
5 shallots
3 cm of ginger
The above herbs are to be blended together or mashed

1 small pack of curry powder
1 Coconut milk powder
1 Pcs of tomato
3 Peices of okra
2 sprigs of curry leaves
Fish curry spices
1 tablespoon of assam or tamarind paste mix with 3 tablespoons of water and juice extracted

Seasonings

1 teaspoon of chicken stock powder
Salt to taste

Blend or mashed red cut chilli, ginger, garlic, shallots and onion until fine..

In a pan, heat up 3 tablespoons of cooking oil, put the blended herbs, and various powders (or fish garam masala). Stir fry under medium heat until it is aromatic and oil starts to separate out from the rempah or spice mix. Set aside.

In a pot enough to house a fish head, add 800 ml to 1 litre of water, add in the aromatic spice mix and the curry leaves, bring to boil. Add the fish head , follow by tomatoes and okra or ladies finger. Let it simmer for 5-10 minutes until the fish is soft. Before off the heat, add the thick coconut milk, tamarind juice followed by salt and chicken stock powder. Once it boils again, off the heat. Let the fish soaked in the curry gravy for at least 1-2 hours before serving for flavour to develop. The fish is best served with white rice.