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- Scald the fish head in a pot of boiling salted water for 3-4 minutes. Dish out and put aside. Heat oil in a wok and fry lemongrass and curry leaves for a minute. Add ground spice ingredients (A) and fry until fragrant and oil rises.
- Pour in fresh chicken stock or water. When it starts to boil add brinjal, bird´s eye chillies and tamarind juice then reduce the heat and simmer for 2-3 minutes.
- Add coconut milk and kaffir lime leaves. Put in the fish head and add seasoning to taste. Simmer for 1-2 minutes. Dish out and serve.