Serves : 4

Ingredients :

2 red snapper fish heads (cleaned)
1 long brinjal (sliced)
1 packet curry powder
500ml coconut milk (squeezed from 1 coconut)
Ground
4 shallots
3 cloves garlic
2cm piece ginger
1 star anise
2 cloves
1 cinnamon stick
1 dried assam dice
5 stalks curry leaves (knotted)
oil for stir-frying
salt, sugar to taste

Method :

1. Heat oil in a large pan. Stir-fry the ground ingredients, star anise, cloves, cinnamon stick, salt and sugar till fragrant.
2. Put in the fish heads, brinjals, curry powder, curry leaves, dried assam slice and coconut milk. Stir often to get a thick and lovely consistency to the curry.
3. As soon as the fish heads are done, remove from heat and serve.

http://www.asianfood-recipes.com/MalaysianRecipes/Fish-head-curry.php