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Fish head curry



INGREDIENTS


80 ml (⅓ cup) vegetable oil
1 medium eggplant, cut into thin wedges
1 tbsp brown mustard seeds
1 tbsp fenugreek seeds
20 curry leaves
3 tbsp fish curry powder (Baba's brand)
200 ml coconut cream
2 tbsp sugar
1 tbsp salt
2 tbsp tamarind paste, mixed with 50 ml water
500 ml (2 cups) water
1 medium fish head
6 snake beans, cut into 3 cm pieces
1 large tomato, cut into wedges
coriander leaves and steamed basmati rice, to serve

Curry paste

150 g red Asian shallots, peeled and chopped
10 cloves garlic, peeled and chopped
30 g ginger, peeled and chopped
30 g galangal, peeled and chopped
2 stalks lemongrass, white part only, chopped
100 g chilli paste
1 tbsp ground turmeric
50 ml water

RECIPE PREPARATION

For the curry paste, place all the ingredients in a blender and blitz into a smooth paste.

Heat a drizzle of oil in a large heavy-based frying pan over high heat. Cook the eggplant wedges on both sides until golden and tender, then remove and set aside.

Reduce the heat to medium, add the remaining oil to the pan, then add the mustard seeds, fenugreek seeds and curry leaves and cook, shaking the pan continuously until the mustard seeds start to pop.

Add the curry paste and curry powder and cook, stirring continuously for another 5-6 minutes or until darkened in colour and the oil starts to separate from the paste. Add the coconut cream, sugar, salt, tamarind paste and water and bring to the boil.

Add the fish head and beans, cover and simmer over low heat for 8-10 minutes or until the fish is cooked through. Stir in the tomato and cooked eggplant, remove from the heat and serve scattered with coriander leaves and steamed rice
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