Eurasian Fish Head Curry

1 medium fish head (cut into half, cleaned & soak together with tamarind juice)
1 cup tamarind juices
$1 fish curry powder
2 sprig curry leaves
4 stalks ladyfingers (cut two)
2 tomatoes (cut 4)
1 green / red chili (cut half length)
5 glove of garlic
4" ginger
2 onion
20ml coconut or low-fat milk
10ml tamarind juices
2 tbsp oil
1 cup or more water
salt to taste


Method:

1. Blend garlic, ginger, onion, curry powder & abit of water into a paste. Keep aside.
2. Heat a medium fire. Pour oil in a pot & stir in the paste together with curry leaves, saute till oil re-surface.
3. Add in the salt to taste, water, tamarind juices.
4. Add in the fish head, green/red chili, ladyfingers & cook about 15mins.
5. Lastly add the tomatoes & coconut mik
6. Cook for another 5mins.
7. Serve with bread or plain rice.

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