CurRy Fish Head with Tamarind Juice (3-4 SeRvinGs)

Ingredients:

1 fish head (~400g)

1 tomato

8 lady's finger

40g Tamarind (soak in the water for15 mins, squeeze the juice out and throw away the seed)

6 table spoon of oil

For the chilli mixture:

4 shallots

4-5 garlics

1 ginger (~20g)

2 lemon grass

2 table spoon of chilli paste

 4-6 table spoon of water

 Cut the fish head and tomato as shown above. Cut the lemon grass into small portion and blend together with shallots, ginger, garlics chilli paste and water. The chilli paste can be replace by 2 chillies. Remove the seed if you do not like it to be too spicy.

Heat 6 table spoon of oil and add in the chilli mixture. Stir it until the colour turn to a bit dark and not that watery.

Add in the tomato and stir for ~1 mins.

Add in ~0.5L water and cover with pan's cover. When the curry (the mixture with water) is boil, add in the fish and lady's finger then cover it back with pan's cover. After 3-5 mins, flip the fish and boil it again with pan's cover covers on top. When it's cooked, add in the Tamarind juice slowly and taste the mixture to make sure it's not too sour.

Add in ~1/2 tea spoon of salt and we are done~!