Fish head curry

ingredients:

*1 whole salmon head cut in half or 700 g of fish fillets
*5 tablespoons of curry powder for fish, mixed with 1/2 cup water (form a paste)
*10 g fresh ginger, thinly sliced
*3 garlic cloves, thinly sliced
*3 onions, thinly sliced
*300 g of young okra
*3 tomatoes, quartered
*6 red peppers, cut in half lengthwise
*6 green peppers, cut in half lengthwise
*3 sprigs of curry leaves
*1/2 teaspoon salt
*1 tablespoon sugar
*1 tablespoon tamarind mixed with ½ cup water
*1 cup coconut milk
*5 tablespoons sunflower oil

• Fish curry powder

*Coriander powder 250g

*60 g of ground cumin

*150g chilli powder

*30 g powdered rosemary

*20g black pepper powder

*10 g of powdered fenugreek

making:

1- Wash the fish head or fish fillets and dry them with a paper towel.

Cook steamed fish and then keep it in a plate.

2- Heat the oil in a wok and add the ginger. Saute over high heat 2-3 minutes add the garlic, then saute until the mixture is fragrant.

3- Add the fish curry paste and cook until the mixture is fragrant and cooked. Add the shallots and fry briefly for about one minute. Pour half the coconut milk and bring to boil before adding the remaining coconut milk and tamarind juice.

4- Add the okra, tomatoes, red pepper, green chilli, curry leaves, salt and sugar.

5- Finish the preparation by adding the fish and leave to simmer for ten minutes.

"It is a very tasty dish and a specialty of the local cuisine of Singapore."