Marinate the fish head with a pinch of salt and turmeric powder for 10-15 minutes. Heat 2 tbsp. oil in a pan and fry them till golden in colour. Drain and keep aside.
Heat remaining oil and temper with mustard seeds, fennel seeds,
fenugreek seeds and cumin seeds. Allow it to splutter. Add the curry leaves, garlic, asafoetida and green chilies. Saute for a few seconds.
Then add the onion and continue to fry till light brown. Add the ginger-garlic paste and fry well.
Add the tomato paste and............all the dry spices. Fry on a medium flame till the oil separates.
Add the tamarind water and bring it to a boil. Add the okra and eggplants and simmer, covered on a low flame till they are half done.
Now add the coconut milk and bring it to a boil.
Drop in the fried fish head. Cover and continue to simmer for a
further 2 minutes..........or till the oil starts to rise on the top.
Serve, garnished with coriander leaves.
