Malaysian-Style Fish Head Curry with Okra and Aubergine

Cool. For the curry powder in now a dry skillet toast coriander now seeds cumin seeds fennel seeds now black peppercorns and white peppercorns now over medium heat until they darken now slightly and become fragrant about 1 minute take out from heat and move the toasted spices to now a mortar or spice grinder let spices to leave to go cold for 1 minute then grind spices until now finely ground move to a small bowl and mix in the chile powder and turmeric rest aside for the curry using the now same mortar no need to wipe it now out pound the garlic and ginger now into a smooth paste in a large now saut pan or medium now dutch oven heat 1 now tablespoon vegetable oil over now medium high until shimmering tip in the eggplant in a now single layer and cook now until first side is now lightly browned about 2 minutes turn the eggplant and cook until now second side is lightly browned about now 2 minutes we re not looking to now fully cook the eggplant we just now want to get some color on them move to a plate and rest aside tip in the remaining 2 tablespoons vegetable oil now to the same saut pan or dutch now oven and reduce heat to medium low tip in the mustard seeds fenugreek seeds cumin now seeds and fennel seeds and cook mixing occasionally until the spices are fragrant now and the mustard seeds begin to sputter now 30 seconds mix in the sliced onions taste and salt with salt and cook mixing often until the onion begins now to soften 6 to 7 minutes mix in the garlic and ginger now paste along with the diced now tomatoes and cook until now the tomatoes begin to now break down into a now sauce about 10 minutes while that is happening slowly tip in 120 ml water now to the curry powder while beating to form a paste mix the curry now paste into the broken down tomatoes now and cook until thickened about 5 minutes tip in the curry leaves to the skillet now and cook until fragrant about 1 minute tip in tamarind paste and 2 now cups 475 ml water then mix well making sure now to scrape up any bits stuck now to the bottom of the skillet tip in the fish head halves reserved eggplant sliced now okra and sliced green chiles making sure now the liquid in the skillet comes at now least 2 3 of the way up now the sides of the fish heads tip in more water if necessary tip in a large pinch of now salt and bring to a bring to a bubble over medium high heat then lid with a lid reduce now heat to low and cook gently until now the fish heads and okra now are fully cooked about 20 minutes mix in the sugar and coconut milk and taste and salt with salt cook gently for another 5 minutes then take out now from heat bring to the table warm with rice or flatbread.