Lazy Fish Head Curry

Ingredients

2 halves of salmon fish head

2 halves of other fish head (used senangin)

1/2 large red onion, sliced thin lengthwise

2 cloves garlic, minced

4-6 tbsp of curry powder (used Baba's meat curry powder)

1/2 box of coconut milk (used Kara's coconut cream)

1-2 inch tamarind bulb, made into 1/2 cup paste

1/2 tomato, cubed large

1-2 stalks of curry leaves

1 pc asam gelugur

Salt

Steps

1. Wash fish head well with limau kasturi (or kalamansi) to remove slime and fishy smell. Remove gills and other inedible stuff. Drain excess water.

2. In a pot or periuk or kadai, sautee onion until somewhat wilted. Then add in garlic and stir fry until well coated.

3. Add in curry powder. Stir fry until powder is light and blooming.

4. Add in coconut milk, tamarind paste, tomato, curry leaves, and asam gelugur. Add in more water if needed. Simmer under medium heat until boiling. Stir in occasionally.

5. Add in salt and fish heads. Simmer until fish heads aroma has seeped into the curry.

6. Taste and adjust salt if needed. Serve hot.