cooking - claypot Curry Fish Head Penang Style

Spices: cook 7-8 dry chilies to soft then remove excess seeds. ready to blend with 2-3 fresh chilies with some water, then blend to "chilies giring". Can do more then standby in fridge for cooking. Blend chillies giring, shallot, garlic, ginger, onion, lemongrass n tumeric to spice paste. Tumis this spices with oil & salt till "pecah  minyak". Added fresh green chillies, fresh tomato wedges & lemongrass stick. While stirring, added tamarind water (juice tamarind paste with water). I can see supermarket has tamarind paste in bottle nowadays, can try. Added the rest of vegetable eg. Cucumber remove seed, onion wedges shape, lady fingers, egg plant to the gravy then simmer at low heat. After soften, remove them to a temporary plate so you will have space for fish. Added salt and brown sugar. Time to cook fish head in a separate pot using water, salt and ginger slice. Not more then 2 minutes. Purpose remove the fishy smell in case. Transfer fish head to curry cook for 2 minutes each side. Added coconut milk to the consistency you prefer. (Medium heat). Add soya sauce after tasting. Added back the Vegetable from temporary plate. Then garnished tomatoes, onion sliced in ring shape, limau Kasturi juice, ginger flower n mints leave. Before serve, bring it to boiling point once.  Overall fish head cannot cook more than 12 minutes depends on the thickness. Try out.