Instructions: Blend the garlic, shallots, chiles, ginger, turmeric, lemon grass and 2 tablespoons of oil in a food processor.

Blanch the fish heads in boiling water for about 3 minutes, then soak them in ice water for a few minutes. Drain and set aside.

Soak tamarind pulp in water and strain for the juice.

Heat the remaining 2 tablespoons of oil in a large pan over low heat. Cook the garlic mixture with the curry leaves, stirring frequently until fragrant, about 5 minutes. Add the curry powder and continue stirring for 1 minute. Add 1 cup of water and simmer for about 3 minutes. Add the remaining 1 cup of water, tamarind juice, coconut milk, fish heads, okra and eggplant. Bring to a boil over medium heat and simmer, uncovered, until the fish is cooked, about 5 minutes. Season with the salt and sugar. Garnish with the green onions and tomatoes.

This recipe yields 4 servings.

Comments: Fish markets as well as Asian and Latino markets sell fish heads. Look for fresh turmeric at some Asian markets, as well as tamarind pulp. Curry leaves are sold at Indian markets.

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