Fish Head Curry

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

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