Fish Head Curry

Ingredients

• Fresh cilantro - For garnish
• Vegetables (e.g., okra, eggplant, bell peppers) - 2 cups, chopped
• Salt - To taste
• Lemon juice - 2 tablespoons
• Water - 1 cup
• Coconut milk - 1 cup
• Chili powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Turmeric powder - 1 teaspoon
• Curry powder - 2 tablespoons
• Tomatoes - 2, chopped
• Ginger - 1-inch piece, grated
• Garlic - 4 cloves, minced
• Onion - 1, finely chopped
• Fish heads - 2 large

Instructions

1. Clean and wash the fish heads thoroughly.
2. In a large pot, heat some oil and sauté the chopped onions, garlic, and grated ginger until golden brown.
3. Add the chopped tomatoes and cook until they turn soft.
4. Add the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Mix well and cook for a minute.
5. Add the fish heads to the pot and coat them with the spice mixture.
6. Pour in the coconut milk and water. Stir well and bring the curry to a simmer.
7. Cover the pot and let the curry cook for about 20 minutes, or until the fish heads are cooked through.
8. Add the chopped vegetables to the curry and cook for an additional 5-7 minutes, or until the vegetables are tender.
9. Stir in the lemon juice and season with salt to taste.
10. Garnish with fresh cilantro and serve hot with steamed rice or bread.