Fish Head Curry

Method

Heat oil in a large pot or wok over medium-high heat and fry the onions until golden, then add garlic, ginger and chillies, cooking for 2 minutes until fragrant. Stir in curry powder and turmeric, cooking for 1 minute to bloom the spices. Add the fish head pieces and gently coat in the spice mixture for 2-3 minutes. Pour in coconut milk, water and tamarind paste, then bring to a simmer and cook for 8-10 minutes until the fish is tender and the sauce is fragrant. Add tomatoes and okra, simmering for a further 4-5 minutes until the vegetables are just cooked. Season with salt to taste and serve immediately with steamed rice.