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Print this Recipe    Curry Fish Heads

Curry Fish Head (Red Snapper)

150 g onion, sliced thinly
50 g garlic, sliced thinly
2 stalks lemon grass, crushed
50 g curry leaves
200 g fish curry powder
100 g chilli paste
250 ml coconut milk
250 ml tamarind juice
2 red snapper heads, cut in half
150 g okra
150 g eggplant
150 g tomato
salt
cooking oil

Heat the cooking oil in a saucepan and add the sliced onion and
garlic, lemon grass, curry leaves, frying spices and chilli paste.
Stir for about 10 mins and add the fish curry paste and let simmer
for 10 mins. Add in the tamarind juice and the coconut milk. After
that add the fish head and the vegetables and salt. Let simmer
until the fish is well cooked.

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