Singapore-Style Red Snapper Head Curry with Okra and Tamarind

What you need

• 1 kg (2 lb) red snapper head, large, split in half, gills removed
• 1 tsp salt, divided, plus more to taste
• 1/2 tsp ground turmeric
• 40 g (1.5 oz) tamarind pulp
• 3 tbsp vegetable oil
• 1/2 tsp black mustard seeds
• 1/2 tsp fenugreek seeds
• 1/2 tsp fennel seeds
• 2 sprigs curry leaves, about 20 leaves
• 6 shallots, thinly sliced
• 4 cloves garlic, crushed
• 3 cm (1 in) ginger, grated
• 2 green chilies, slit lengthwise
• 1 large tomato, chopped
• 2 tbsp curry powder, fish or meat curry blend
• 1 tsp chili powder
• 400 ml (1 3/4 cups) coconut milk
• 2 small Asian eggplants, cut into wedges
• 8 okra, tops trimmed
• 1 tsp sugar
• 1 handful fresh coriander, chopped

Method

Restated from the original video

1. 1

   Rinse the fish head and rub it with 1/2 tsp of the salt and the turmeric. Leave it for 20 min.

2. 2

   Soak the tamarind in 300 ml warm water for 10 min. Squeeze it with your fingers, strain the liquid and discard the solids.

3. 3

   Heat the oil in a wide, deep pan over medium-high heat. Add the mustard seeds and wait for them to pop, about 30 seconds.

4. 4

   Add the fenugreek and fennel seeds and the curry leaves. Stir for 10 seconds.

5. 5

   Add the shallots and cook until golden, 5-6 min.

6. 6

   Stir in the garlic, ginger and green chilies for 1 min, then add the tomato and cook until it breaks down, 4 min.

7. 7

   Add the curry powder and chili powder and stir over medium-low heat until the oil starts to separate, 2 min.

8. 8

   Pour in the tamarind liquid, the coconut milk and 250 ml water. Bring to a boil, stirring.

9. 9

   Add the eggplant and simmer for 5 min.

10. 10

    Lower the fish head into the sauce and spoon sauce over it. Cover and simmer gently, turning once, for 10 min.

11. 11

    Add the okra and simmer until it is tender and the flesh near the thickest part of the head is opaque and flakes, 5-8 min.

12. 12

    Season with the sugar and the remaining 1/2 tsp salt, adding more to taste. Scatter coriander over the top and serve hot.

Imported from akilaskitchen.blogspot.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.