Singapore Red Snapper Head Curry with Okra & Eggplant

Ingredients

• 2½ lb Red Snapper Head, cleaned and halved
• 2 cups Okra, trimmed
• 2 cups Eggplant, cut into wedges
• 4 tbsp fish curry powder
• 3 tbsp neutral oil
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 2 sprigs curry leaves
• 2 onions, sliced
• 6 cloves garlic, minced
• 2 inches ginger, minced
• 3 tbsp tamarind paste in 1½ cups water
• 1 can (13.5 oz) coconut milk
• 3 tomatoes, in wedges
• 3 green chilies, slit

Method

1. Rub the Red Snapper Head with a teaspoon of salt and a spoonful of the curry powder and set aside while you build the gravy.
2. Heat the oil, pop the mustard and fenugreek seeds, add the curry leaves, then the onions, garlic, and ginger. Cook until soft and golden, 8 minutes.
3. Stir the remaining curry powder with a few tablespoons of water into a paste and fry it in the pan until the oil separates and the color deepens to rust, 4 minutes.
4. Add the tamarind water and simmer 8 minutes, then the Okra, Eggplant, tomatoes, and chilies, and cook 6 minutes until nearly tender.
5. Lower the Red Snapper Head into the gravy, cover, and simmer 10–12 minutes until the flesh at the cheek pulls away easily and reads 145°F (63°C). Don't stir — shake the pot instead.
6. Pour in the coconut milk, warm through without boiling, and serve with rice and more tamarind if you want it sharper.