Fish Head Curry

Method

1. 1

   Toast the curry powder with the mustard and fenugreek seeds in the oil until the seeds pop and everything smells nutty.

2. 2

   Add the onion, garlic, ginger and curry leaves and fry until the onion collapses soft and gold.

3. 3

   Add the tomatoes and tamarind and mash down into a thick, sour base, about 5 minutes.

4. 4

   Pour in the coconut milk and 400ml water and bring to a simmer.

5. 5

   Slide in the fish head, eggplant and okra; simmer gently, spooning sauce over the top, until the fish is opaque and flakes easily, 20–25 minutes.

   💡 Don't stir once the fish is in — a spoon breaks it apart. Baste with a ladle instead.

6. 6

   Taste and adjust with more tamarind or salt until the sourness is bright, not shy.

7. 7

   Serve straight from the pot with rice — the cheeks are the first thing to disappear.