Foryoueats: Singapore Fish Head Curry recipe | Marion's Kitchen

Ingredients

• 1/4 cup vegetable oil
• 1 tbsp yellow mustard seeds
• 2 tsp fenugreek seeds
• 1/4 cup Malaysian curry powder
• 2 stalks of lemongrass, trimmed, bruised and tied in a knot
• large handful curry leaves
• 2 tbsp shaved palm sugar*
• 1 tsp salt, or to taste
• 2 tbsp tamarind concentrate
• 1 small eggplant, trimmed and cut into chunkgs
• 1.2kg (2 lb 10 oz)—1.5kg (3 lb 5 oz) fish head from snapper, red emperor or other firm, white fish
• 10 okra, halved lengthways
• 3 roma tomatoes, quartered
• ½ cup coconut milk
• steamed rice or roti, to serve
• Spice paste
• 20 medium dried chillies
• 150g (5 oz) shallots, coarsely chopped
• 8 cloves of garlic, peeled
• 2cm (just under 1”) piece of ginger, peeled, coarsely chopped
• generous pinch of salt
• 1 tsp ground turmeric