Fish Head Curry

Ingredients

• fish head (cut into half)
• 3 sprigs curry leaves
• 2 stalks lemon grass
• 1 footlong eggplant (cut into 5cm section, quartered)
• 10 ladies fingers, (cut into 5cm section)
• 3 tomatoes (cut into wedges)
• 10 shallots (peeled and cut)
• ½ large onion (peeled and cut)
• 1 ½ inch ginger (peeled and cut)
• 1 inch turmeric (peeled and cut)
• 6 cloves garlic
• 4 tbsp fish curry powder
• 35 tbsp chilli paste
• 2 tsp salt
• 1 tbsp sugar
• 500 ml thick coconut milk, mixed with 750ml of water for thin coconut milk
• 200 ml thick coconut milk
• 3 tbsp heaped tamarind paste mixed with 125ml water, strained