Child-friendly Fish Head Curry

Want a shot at this delicious local dish that is modified to be child-friendly?
Here is how you do it.

Child-Friendly Fish Head Curry

1 fish head (approx. 500g)

500 ml of coconut milk

2 tbsp of oil

half a Chinese rice bowl of tamarind juice (thick)

1 stalk lemon grass, sectioned and bruised

1 tsp of fenugreek** (optional--> see footnote)

3 tbsp curry powder (I recommend HOUSEBRAND)

8-10 ladies fingers (also known as okra)

1 large bringal (local eggplant)

6 pieces of long beans

5-6 ripe cooking tomatoes (the slightly oval shaped ones are used here)

2 large purple onions (cut in six sections)

half a bulb of garlic ( approx. 6 cloves cut in halves length ways)

4 green chillies, sliced coarsely

2 tbsp of tomato ketchup (optional -this is to add to the flavour for the children)

sugar to taste

salt to taste, and generous amount of salt to rub on the fish to season it

Method:

1. Rinse fish.  Rub s generous amount of salt on the fish head.  Marinate with tamarind juice briefly.  You may like to pan fry the fish to add to the aroma.
2. Pour half of the coconut milk into a bowl, and the other half, dilute to make by adding 50ml of water.
3. Heat the oil in a wok.  Add the fenugreek and fry till golden brown and fragrant.  Slightly brown garlic in the wok before adding the onions.  
4. Add the curry powder.  Stir-fry until fragrant. 
5. Add brinjal first, cook for about 10 minutes, followed by long beans and then by the ladies fingers.  Add the 300 ml of thin coconut milk and bring it to a boil.  Create a space in the middle of the wok and add the fish head.  Cover the fish head with the gravy.  Add the sugar and tomato ketchup .  Bring it to a boil again using medium heat.
6. To check  if the fish is cooked, prick the fish with a fork gently.  If it you can easily remove the fork with no trace of blood, the fish is ready.  At the same time, make sure that the vegetables are all nice and soft, as it will add to the flavour.
7. Lastly, pour in the 250 ml of thick coconut milk and cook briefly.

Viola! Simple Yummy Fish Head Curry that even my 3 year old son loves!

**fenugreek are small yellow-brown seeds that have a slight bitter taste, which when added in small quantities, is very good in curries, chutneys and pickles, soups, fish and shellfish dishes.  These should be available in Indian supermarkets, or in Singapore, in the shops along Serangoon Road, where Komala's Villas Vegetarian Restaurant is located.