
| Ingredient | Quantity | Notes |
|---|---|---|
| Fish head (red snapper, grouper or jenahak) | 800 g | Cleaned and halved |
| Turmeric powder | 1 tsp | |
| Salt | To taste | |
| Fish curry powder | 2 tbsp | |
| Chili powder | 1/2 tbsp | |
| Coriander powder | 1/2 tbsp | Roughly chopped |
| Kashmiri chili powder | 1 tsp | |
| Fennel powder | 1 tsp | |
| Shallots | 8 pcs | Halved |
| Garlic | 5 cloves | |
| Ginger | 1 inch | Chopped |
| Fenugreek seeds | 1 tsp | |
| Mustard seeds | 1 tsp | |
| Curry leaves | 3 sprigs | |
| Oil | 50 g | |
| Large tomato | 1 pcs | Quartered |
| Tamarind paste | 30 g | |
| Coconut milk | 200 g | |
| Water | 700 g | |
| Ladies fingers | 6 pcs | Halved |
| Eggplant | 1 pcs | Cut into 2" lengthwise |