Ingredients:

1
1
90 g/3 oz
2 cups
2 sprigs
8
8
4
250 g/1/2 lb
1 tbsp
2.5 cm/1 inch
2
2
4 tbsp
2 tsp
3 tsp
5 tbsp

fish head, about 1.25 kg/21/2 lb
coconut, grated
assam, squeezed for juice; strained
water, add to assam
curry leaves
red chilies, slit halfway lengthwise
green chilies, slit halfway lengthwise
tomatoes, quartered
lady's fingers
mixed curry spices for fish
piece ginger, shredded
cloves garlic, thinly sliced
small onions, thinly sliced
curry powder, mixed with water to form a paste
salt
sugar
oil

Directions:

1. Add 1 cup water to grated coconut. Squeeze out santan. Strain.

2. Heat oil. Fry mixed curry spices and ginger till light brown. Add garlic, then onions and fry till soft.

3. Add curry paste and 4 tbsp santan. Stir-fry till oil appears on the surface.

4. Add assam juice, curry leaves and the rest of the santan. Season with salt and sugar. Bring to the boil.

5. Put in fish head and vegetables. Simmer till cooked.