Cook Along: Fish Head Curry — The Culinary Codex

Cook Along: Fish Head Curry

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1 large red snapper head (about 1 kg), cleaned
4 tbsp fish curry powder
200ml coconut milk
400ml tamarind water
2 medium eggplants, cut into chunks
8 okra, halved
2 tomatoes, quartered
4 shallots, sliced
4 cloves garlic, minced
2 tbsp vegetable oil
10 curry leaves
2 stalks lemongrass, bruised
3 dried chilies
1 tsp fenugreek seeds
Salt and sugar to taste

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