Curry Fish Head

Ingredients

Instructions

1. 1

   Clean the Red Snapper Fish Head thoroughly and pat dry. Mix Tamarind Paste with a small amount of warm Water to extract the juice, then strain.

2. 2

   Heat Cooking Oil in a large pot or wok over medium heat. Add Curry Paste and Curry Leaves, sautéing until fragrant.

3. 3

   Pour in the remaining Water and the extracted Tamarind Paste juice. Bring to a simmer. Stir in Thick Coconut Milk.

4. 4

   Gently add the Red Snapper Fish Head to the simmering curry. Simmer for about 10-12 minutes, or until the fish is almost cooked through.

5. 5

   Add Eggplant and Okra to the pot and continue to simmer until vegetables are tender. Then add Tomatoes and Green Chilies.

6. 6

   Season the curry with Salt and Sugar to taste. Stir well and serve hot with rice.