| Ingredients |
| 1 fish head of your choice, scaled and cleaned |
| 4 tbsp onions, blended |
| 2 tsp ginger paste |
| 1 tsp garlic paste |
| 2 medium tomatoes, finely diced |
| 5 lady?s fingers, sliced into halves or as desired (use brinjals if desired) |
| 1 sprig curry leaves |
| 1/2 cup light tamarind juice, adjust sourness as required |
| 3 cups water |
| oil |
| salt |
| Spice mix |
| 1 tsp fenugreek |
| 1/2 tsp cumin powder |
| 1/2 tsp fennel powder |
| 1/2 tsp turmeric powder |
| 3-4 tbsp (more if required) fish curry powder |
| Method |
| Heat about 3 tbsp of oil over very low heat and add fenugreek. Stir so that it does not burn. Add blended onions, garlic, ginger and curry leaves. |
| When the mixture is translucent, add the spice powders and saute the spices till fragrant. Then add chopped tomatoes to this mixture and stir till it is well blended. |
| Next, add the 3 cups of water and the tamarind juice and salt to taste. |
| Stir and let the curry come to a boil. (This would also be a good time to add water, should the curry be thick.) |
| Then add the lady?s fingers/brinjals. When the vegetable is almost cooked, add the fish head to the curry and let it simmer till the fish is cooked. |
| You can garnish the curry with a wedged or cubed tomato and coriander leaves. |
