100ml cooking oil

1kg fish head, cut and cleaned

5g fenugreek seed

5g mustard seed

5g curry leaves

5g dried chili

300g chopped onion

10g chopped green chili

10g tomato

30g turmeric powder

20g coriander powder

20ml water

150ml coconut milk

5ml coconut oil

10g coriander leaves

Salt and sugar to taste

Heat the cooking oil in a pot.

Sauté all the spices (fenugreek and mustard seeds), dried chili and curry leaves.

Add the ground onion, green chili and garlic to the pot.

Add the tomato.

Add the turmeric and coriander powder, then sauté.

Add water and stir gently until it simmers, then add the coconut milk and stir.

After 30 seconds, add the fish head and cook for 10 minutes.

Sprinkle some coconut oil into the curry with salt and sugar until you get the perfect taste.

Garnish with coriander leaves before serving