Homemade Fish Head Curry

Ingredients
1 fish head
2 tomatoes ~ cut quarter
5 ladyfingers
1 eggplant ~ cut diagonally
Fresh parsley ~ for garnishing
3-4 tbsp cooking oil

Spices
1 tbsp cumin seeds
1 tbsp fennel seeds
Curry leaves ~ handful
2 fresh chili (red/green) ~ sliced
4 cloves garlic ~ sliced
1 large onion ~ sliced

Powder
5 tbsp fish curry powder
2 tbsp chili powder
2 tbsp turmeric powder
3 tbsp coriander powder
2 tbsp salt

Directions:

1. Wash the fish head under the running water.   Completely wash out blood from the fish head.  (Note: Blood will make the curry bitter.   If there is any blood the taste will be ruined)
2. In a big wok, heat the oil over medium heat, add the spices.   Saute the spices mixture until fragrant or onion turns soft/translucent.
3. Then add the mixture curry powder.   Stir-fry till the mixture turns into a paste & the oil starts to ooze from the paste.   Be careful not to burn it.   Fried about 3 mins.
4. Add 1 liter of water, coconut milk & cover the wok with lid.   Let it boil for about 10 mins on medium heat.   Then add the remaining ingredients except for the fish head.   Seasoning with sugar & salt to taste.
5. Lower the fish head into the wok (add more water if the gravy doesn't cover the fish head) cover & simmer down for about 20 mins on low heat.   (Don't overcook!  Spoon the gravy over the fish head several times throughout cooking.
6. When done, turn off the heat & let stand for about 15 mins for the flavors to meld.   Serve immediately with rice or bread.