Fish Head Curry

Ingredients
Curry
1.5 kg fish head, preferably snapper
60 ml (¼ cup) vegetable oil
¼ tsp black mustard seeds
50 curry leaves (see note)
¼ tsp fenugreek seeds
1 stalk lemon grass, outer leaves removed, white part only, bruised
1 star anise
30 gm (¼ cup) Malaysian fish curry powder (see note)
2½ tbsp tamarind pulp, soaked in 2 cups of warm water
500 ml (2 cups) light coconut milk
5 small okra
2 Japanese eggplants, cut into wedges
1 vine-ripened tomato, cut into wedges
Spice paste
5 dried long red chillies, soaked in boiling water until soft, drained
2 fresh long red chillies, seeds removed and coarsely chopped
5 red shallots, thinly sliced
3 cloves garlic
2 cm piece turmeric, thinly sliced
2 cm piece galangal, coarsely chopped
5 cm piece ginger, coarsely chopped
1 stalk lemongrass, thinly sliced

Preparation method
Rinse fish head in cold water, season with 1 tsp of salt, stand for 20 minutes and wash off salt just before cooking.

For spice paste, process ingredients in a food processor until smooth.

Heat oil in a large wok or pan over medium-high heat and fry mustard seeds until they pop, add curry leaves and fenugreek seeds, stir for a few seconds, then add spice paste, lemongrass and star anise. Cook over low-medium heat, stirring frequently, for 3-5 minutes or until fragrant and oil separates. Add curry powder and stir for another 2 minutes. Strain tamarind mixture into pan, discarding solids, add coconut milk and bring to the boil, stirring continuously.

Place fish head into sauce, reduce heat to low and gently simmer for 8-10 minutes or until fish is almost cooked. Add okra and eggplant, then simmer for another 3-5 minutes or until soft. Season to taste with white sugar and salt, add tomato and serve immediately with rice passed separately.