Fish Head Curry

• 1 large red snapper head, whole or cut into large pieces
• 1 teaspoon salt
• 12 cup tamarind juice
• 4 tablespoons curry powder
• 14 teaspoon turmeric powder
• 3 tablespoons fresh milk
• 3 cups water
• 3 tablespoons cooking oil
• 2 eggplants, cut into wedges
• 5 okra pods, cut into 2 cm in length
• 8 shallots, sliced
• 2 green chili peppers, sliced lengthwise
• 5 cloves garlic, chopped
• 12 teaspoon fenugreek seeds
• 1 stalk lemongrass, sliced
• 2 sprigs curry leaves or 2 sprigs bay leaves
• 2 tomatoes, cut into quaters
• salt

1. Marinate fish with salt and tamarind juice.
2. Mix the curry powder, turmeric powder and milk with water into a paste; set aside.
3. Heat oil in pan and fry egg plant and okra until lightly brown.
4. Drain oil and set aside.
5. In same oil, fry shallots, chili, garlic, lemon grass and fenugreek until fragrant.
6. Add curry leaves/bay leaves.
7. Pour curry paste into saucepan and bring to boil.
8. Put in fish head and cook until the flesh is opalescent.
9. Add salt to taste.
10. Add fried egg plant and okra and lastly tomatoes.
11. Serve hot with white rice.

red snapper, salt, tamarind juice, curry powder, turmeric, fresh milk, water, cooking oil, eggplants, okra pods, shallots, green chili peppers, garlic, fenugreek seeds, stalk lemongrass, curry, tomatoes, salt

Taken from www.food.com/recipe/fish-head-curry-16973 (may not work)