Fish Head Curry

Ingredients
1 fish head - cut into 2
4 pcs lady finger
1 pc hard Tofu
1 tomato - cut into 4
2 eggplant - cut into 2

3 tbsp plain yogurt

1/4 cup coconut milk

1 stalk curry leaves

1 tbsp tamarind paste

1 tsp salt

Ingredients A (Paste)
2 tbsp curry powder (fish)
1 tbsp chili powder
3 onions  - pounded
2 garlic   - pounded
3 candlenut - pounded
1/4 cup water


Methods
1. Combine ingredients A into a bowl and set aside.
2. Heat 3 tbsp oil, sauté onion and garlic until brown, and then add paste with curry leaves, Stirs until fragrant.
3. Add eggplants and fish head, coconut milk and yogurt, simmer for about 5 minutes
4. Add Tofu, lady finger and tomato. Season with salt and tamarind paste. Continue simmer for another 5 minutes
5. Removed and served with white rice or bread