Fish Head Curry

FISH:
1. Prepare 2 Grouper (Lapu-Lapu) heads (400-450g) or you may also use Red Snapper (Maya-Maya) and rub them with salt and Lime juice.
2. Let it stand for half an hour after which drain the head of any liquid that gets drawn out. Set aside.

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.
6. Season with salt to taste and add julienned red bell peppers.

To serve, place the fish head in a bowl and ladle in the curry and vegetables. Garnish with cilantro leaves (or chopped spring onions) before serving. Serve with rice.