Instructions: Method
Season fish head with salt and set aside; just before cooking rinse off the salt.

Heat oil in an earthen pot and fry mustard seeds until they start to pop. Add the rest of ingredients (A) and fry until fragrant.

Add ground ingredients (B) and stir-fry well until aromatic; add a little tamarind juice to prevent the ingredients from sticking to the pot.

Stir in the rest of the tamarind juice followed by thin coconut milk. When it begins to boil, add the eggplants and bring to a simmer for 4-5 minutes.

Put in the fish head, onions, tomatoes and ladys fingers.

When the fish head is almost cooked, pour in the thick coconut milk and add seasoning to taste.

Bring to a boil and immediately turn off heat.

Dish out and serve with hot rice.

All ingredients for the recipes are courtesy of TOPS supermarket

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.