Ingredients

1 medium size (abt 700g) fish head - split the head into two and chop into big pieces
6 garlic - cut into 2 pieces
7 shallots - sliced
1 inch ginger - sliced into thin stripes
1 lemon grass/serai - bruised
1 tsp fenugreek/halba seeds
1 tsp black mustard/biji sawi seeds
1 small ball (abt 30g) tamarind/assam - mix with some water and extract juice
2 sprigs curry leaves
1 (abt 100g) tomato - cut into 8 pieces
4 red chillies - cut into 2 pieces
10 ladies fingers/bendi - cut into 2 pieces
1/4 cup oil
salt to taste

For the Curry Paste
4 tbsp fish curry powder (or as per taste)
1 tsp black pepper powder
1 tsp kunyit/turmeric powder
1 tbsp coriander/ketumbar powder
1/2 tsp cumin/jintan manis powder
1/2 tsp fennel/jintan putih powder

Description

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