Fish Head Curry (Malaysia original style), tasty & perfect

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You need Fish heads Or with fish meats Salmon, Seabass.
Provide Coconut milk (preferable Kara coconut milk).
Use water or more.
You need Fish Curry Powder. Can be more.
Provide small tea spoon Fenugreek Seeds.
You need to prepare small tea spoon Mustard Seeds.
Prepare small tea spoon cumin powder.
Prepare red onion medium size (blend it with a 1/2 cups water).
Provide small tea spoon fennel seeds powder.
You need to prepare tomatoes.
You need to prepare Holland or Red onion (cut /chopped into long slices).
Provide Aubergine.
Prepare okra/lady fingers (wash and cut the top).
Provide green chili or red chili.
You need big tea spoon ginger paste.
Use big tea spoon garlic paste.
Provide big tea spoon cili powder.
Prepare stick/stalks curry leaves.
You need big tsp Sunflower Oil.
You need to prepare water and can be more.
Use White pepper and Black pepper.
You need big tsp brown sugar.
You need to prepare Sea Salt.
Prepare pans/wok.

Short Tips:

Step 1 Add 1.5 tsp of Tamarinds paste into a bowl filled with 100 ml water. Mix well. Pour the Tamarinds solution into the fish and let it rest for 10 minutes and with sea salt.
Step 2 Blend Garlic. Blend ginger Blend shallot Dried chili boiled after that blend or chili powder.
Step 3. Spices Heat 4 big tsp Sunflowers Oil at the medium heat. Saute 1 slices red onion and 1 slices Holland Onion until fragrant before adding 3 stalks of curry leaves, add 1 small tea spoon Fenugreek Seeds and 1 small tea spoon Mustard Seeds, continue sauting until mustards seeds begin to pop then for this step add 1 small tea spoon cumin and 1 small tea spoon fennel seeds powder. Add 1 tomotes (cut into 4 pcs), 3 ladies fingers, 1/2 aubergine, Slow the fire and put aside.
Step 4. Heat 4 big Tsp Sunflower oil. Once become medium hot then add blended Ingredients (step 2). With the curry powder paste. When the oil begins to separate from the ingredients add 400 grams of water to the wok. Add 1/2 cups thick tamarinds juice.. Increase the heat to maximum, then add (Step 3) spices. Then additional 500 grams water...
Step 5 Once the curry boils, vigorously, add fish In the same time add balance of aubergine, lady fingers, tomatoes and green chili. Reduce the heat to the minimum and let its shimmer until its cooked (estimated cook for 10 to 15 minutes depending on how big portion.. Remove the fish from curry once its cooked put aside. Add 100 grams of coconut milk, continue simmering for the next 30 minutes, add sugar, Salt, white pepper and black peppers untill become thickers..
Step 6 Once the gravy become thick can either put back the fish head and the rest of meat into the curry. Increase the heat to allow its boils once its boil switch off the stove. Serve Fish head curry with Steamed white Rice or with bread. For decoration 1 stick of mint leaves.

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