Nyonya fish head curry

The fish head curry is a Peranakan dish i.e. a Malaysian Chinese dish. The dish is popular in both Malaysian Chinese restaurants and Malaysian Indian restaurant. And now, you can prepare and cook at home by yourself.

Ingredients
Method

ITEM:

6-8 Tbsps cooking oil
Ground spice paste:
1cm [5 g] young ginger, skinned
10 shallots [125g], sliced
3 cloves garlic [12g]
5 red chilies [70g], sliced
1 knob of galangal [12g], sliced
10 stalks dried chilies, soaked and cut into pieces
2 stalks of lemongrass [30g], (white part only)
2cm turmeric [10g]
1 tsp cumin seeds
3 Tbsps coriander seeds
2 sprigs curry leaves
500-550 ml water
10 g tamarind paste + 250 ml water, strained
4 okras/ladies finger, blanched and refreshed
1 eggplant, cut into bite size pieces
650 750 g of fish head and fish fillet cut into large pieces
2 tomatoes, wedged
1 big onion, wedged
1 pkt [200ml] KARA coconut milk
1 stalk wild ginger flower 'bunga kiantan' sliced thinly
1 Tbsp sugar
1 tsp salt or to taste