Nyonya fish head curry - Kara Coconut Cream

Ingredients

• 6-8 Tbsps cooking oil
• 1cm [5 g] young ginger, skinned
• 10 shallots [125g], sliced
• 3 cloves garlic [12g]
• 5 red chilies [70g], sliced
• 1 knob of galangal [12g], sliced
• 10 stalks dried chilies, soaked and cut into pieces
• 2 stalks of lemongrass [30g], (white part only)
• 2cm turmeric [10g]
• 1 tsp cumin seeds
• 3 Tbsps coriander seeds
• 2 sprigs curry leaves
• 500-550 ml water
• 10 g tamarind paste + 250 ml water, strained
• 4 okras/ladies finger, blanched and refreshed
• 1 eggplant, cut into bite size pieces
• 650 750 g of fish head and fish fillet cut into large pieces
• 2 tomatoes, wedged
• 1 big onion, wedged
• 1 pkt [200ml] KARA coconut milk
• 1 stalk wild ginger flower 'bunga kiantan' sliced thinly
• 1 Tbsp sugar
• 1 tsp salt or to taste