Creamy Dory Yellow Curry

FISH:
1. Prepare 2 Creamy Dory fillets (400-450g) or you may also use Red Snapper (Maya-Maya) and season with 2 tsp cumin, salt and pepper.
2. Set aside and cover.

SPICES:
1. Ground in a mortar and pestle the following (dried red chilies, ¼ tbsp Turmeric powder, ½ tbsp ginger, 7 shallots, 3 cloves of garlic, 1 tbsp Coriander seeds, ¼ tsp Cumin powder, 1 tsp black or white peppercorns and ½ tsp or tamarind paste).

CURRY:
1. Heat in 2 tbsp olive oil the spices.
2. Add 1 stalk Lemon Grass (bruised) and 1 Pandan leaf (Torn & knotted) until fragrant.
3. Add 2 cans of coconut milk.
4. Add 1 medium white onion (sliced), 2 medium potatoes (peeled and quartered) and 4 medium sized tomatoes (cut in half) then allow the curry to simmer.
5. Add the fish head and 5 Kafir leaves (or you may use Bay leaves if unavailable) and stir the curry from time to time but not the fish.

To serve, plate the entire dish in a deep plate and add cherry tomatoes and garnish with cilantro leaves (or chopped spring onions) before serving. Serve with lemon wedges.