Fish Head Curry

This is not my first time making fish head curry but somehow all previous time when I tried making this it did not turn out quite nice. As I have 3 fish heads sitting in my freezer and have no idea on how to cook it, I decided to try this again today. Although this try is not perfect and can still be improved, I think it is passable :) So if you have some simple ways to improve this further, feel free to post suggestions to me.



Ingredients:
Fish Head (1 big one or 2 medium ones)
* You could use fish slices if you do not like Fish Head
3 pieces Garlic chopped fine
3 pieces Shallot chopped fine
1 packet of Fish Curry Powder (25gm)
1 packet of low fat milk (250ml)
1 tablespoon of chilli paste (cili giling)
1 onion, sliced to rings
6 pieces ladies finger, cut to about 5cm length
2 tomatoes, quartered
1 brinjal, sliced diagonally about 1.5cm thick
1/2 bowl tamarind juice
20 pieces curry leaves (tear it up a bit)
3 pieces kaffir lime leaves(daun limau purut)- same as curry leaves, tear it up a bit
2 tablespoon cooking oil
2 medium sized fish head



Method:
Saute the garlic and shallots in cooking oil until fragrant.
Add in chilli paste, curry powder, low fat milk and mix well. Put it to boil.
Add in tamarind juice, curry leaves and kaffir lime leaves and put it to boil.
Add in onion, ladies fingers, brinjals. Put it to boil until brinjals are cooked and soft.
Add in tomatoes and fish head. Cover and simmer for about 10 minutes.
Turn the fish head over carefully. Cover and simmer for another 5 minutes.
Dish up and serve hot!