Simple fish head curry with vegetables

On the day I cooked the chicken curry to eat with the string hoppers (see here), I also made a simple fish head curry.  With two types of curries to go with the string hoppers, it was a tasty dinner indeed!  Anyway here's the recipe for the fish head curry.  And this time the method will come with photos of the step-to-step cooking~

Ingredients (for 2-3 persons):
1 medium sized fish head (I use red snapper's) - marinated with a bit of salt
1 small brinjal - cut into 5cm length, 2cm width pieces, washed with some salt water and drained dry
4-5 lady's fingers - cut into halves
1 large tomato - cut into wedges
1 onion - chopped
2 cloves garlic - chopped


to be made into paste:
25g fish curry powder+1 tsp chilli powder+2 tbs water

2 and 1/2 cups water
1/2 cube vegetable stock
1/2 tsp salt
1/2 tsp sugar
3 tbs tamarind juice (you may also use calamansi juice)


1 cup oil

red snapper fish head

lady's fingers, brinjal, tomatoes

left: fish curry powder+chilli powder
right: chopped onion and garlic

Method:

1. Heat up wok with medium small fire and pour in the cooking oil.  When oil is hot, semi-deep fry the brinjal until they are light brown.  Dish up and put aside.

2. Scoop up the oil until about 1/3 cup remains.  Sauté the onion and garlic until aromatic.

3. Then add in the fish curry paste and continue sautéing until aromatic.

4. Pour in the 2 and half cups of water.  When slightly boiling, put in the fish head. Put in the vegetable stock cube and salt.

5. Simmer for a few minutes.  Flip the fish head to the other side and add in the lady's fingers and tomatoes.  Continue simmering for a few minutes.  Add in the tamarind juice and sugar.  You may adjust the sourness of the curry by adding more tamarind juice or sugar.

6. Then put in the brinjal and simmer for a minute before turning off the heat.

7. Dish up and serve.

Download the recipe in pdf here