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- Chop fish head into sizeable pieces and season with salt. Coat with cornflour or tapioca flour and deep-fry in hot oil until golden brown. Drain from oil.
- Heat oil in a claypot and fry mustard seeds, fenugreek, fennel and cumin seeds until they start to pop. Add lemongrass, curry leaves and ground spice ingredients. Fry over medium low heat until aromatic and oil rises.
- Add tamarind juice, brinjal, onion and long beans and bring to a simmering boil.
- Put in fish head, tomato and thick coconut milk. Allow to come to a boil. Adjust with salt and sugar to taste. Close the pot for 5-6 minutes. Serve immediately.