Back to 4 servings Fish and vegetables 1 kg fish head (red snapper or similar firm white fish), cut in half, about 1 to 1.2 kg; ask the fishmonger to scale, gill and clean it 1 small eggplant, trimmed and cut into chunks 10 okra, halved lengthways 3 roma tomatoes, quartered 2 stalks lemongrass, trimmed, bruised and tied in a knot 2 sprigs curry leaves, or a large handful 2 tbsp tamarind concentrate, or tamarind paste mixed with a little water 0.5 cup thick coconut milk, added at the end Spice paste 20 medium dried chillies, soaked in boiling water for 30 minutes, drained, liquid reserved 150 g shallots, coarsely chopped 8 garlic cloves, peeled 2 cm ginger, peeled, coarsely chopped 1 tsp ground turmeric 1 generous pinch salt Tempering and seasoning 1 tsp yellow mustard seeds 2 tsp fenugreek seeds 0.25 cup Malaysian curry powder 2 tbsp shaved palm sugar, gula melaka preferred 1 tsp salt, or to taste 0.25 cup vegetable oil
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1 Step 1: Drain the soaked chillies, squeezing well and reserving 2 tablespoons of the soaking liquid. Blend the chillies, shallots, garlic, ginger and salt with the reserved liquid to a coarse paste, then stir in the turmeric.2 Step 2: Pour the oil into a large saucepan set over medium-high heat. Toss in the mustard and fenugreek seeds and fry them for 1 to 2 minutes, just until the mustard seeds begin to pop.3 Step 3: Add the chilli paste and cook, stirring, for 6 to 7 minutes until the oil separates out at the edges and the mixture looks curdled.4 Step 4: Stir in the curry powder, curry leaves and lemongrass and fry for 1 to 2 minutes until fragrant.5 Step 5: Add 2 1/2 cups (600 ml) water, the palm sugar, salt and tamarind, and bring to a simmer.6 Step 6: Add the eggplant and fish head halves, cheek side up. Return to a simmer, cover and cook over medium-low heat for 20 minutes, until the eggplant is tender. Add a little water if the sauce gets too thick to coat the fish.7 Step 7: Add the okra and tomatoes and cook uncovered for about 10 minutes more, until the vegetables are tender and the fish flakes easily.8 Step 8: Stir in the coconut milk and heat until the gravy just starts to simmer. Do not let it boil. Adjust with salt and sugar to taste and serve hot with steamed rice.getsaucepan.com/r/4d12c1ac-f472-5389-b0e0-47efe5ea7990
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