Nyonya fish head curry - Kara Coconut Cream

Ingredients

• 1cm [5 g] young ginger, skinned
• 10 shallots [125g], sliced
• 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)
• 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
• 1 pkt [200ml] KARA coconut milk
• 1 stalk wild ginger flower 'bunga kiantan' sliced thinly
• Garnishing: 3 sprigs Mint leaves & 1 sprig coriander leaves