Singapore Fish Head Curry - Fiery Foods & Barbecue Central

Ingredients

• 1/4 cup vegetable oil
• 2 curry leaves, crushed (optional)
• 1-inch piece galangal, peeled and grated, or substitute ginger
• 2 cloves garlic, chopped
• 2 medium onions, sliced
• 1 cup coconut milk, recipe here
• 1/4 cup Indonesian Curry Paste, recipe above
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 3 tomatoes, coarsely chopped
• 2 teaspoons tamarind paste dissolved in 1 cup water
• 3 small, fresh, hot green chiles, such as serrano, seeds and stems removed, cut lengthwise in half
• 1 large fish head (about 1 pound)
• 6 small okras, parboiled and sliced