Fish and Veggies in a pot......

I prepared this dish inspired from the fish head curry, had from Genting resort at Malaysia.
This dish is a fusion of trevally and mullets. Both fish heads and pieces are used to cater the
needs of all. Veggies also add to make it a complete dish. Serve with, rice, papadum and
pickles.
Trevally head, halved and tail pieces, mullet head halved and tail pieces 1 kilo, cleaned,
washed, rubbed salt and vinegar, keep for 10 minutes. Thoroughly wash to make it crystal
clean. Drain out excess water, sprinkle little salt and keep aside.
Potato 1, carrot 2, zucchini 1, Spanish onion 1, tomato 2, all cubed. Except tomato cook all
other veggies with salt to taste and keep aside.

Chilli paste preparation- Dried red chilly 15, de seeded and soak in warm water for 15 minutes,
garlic 3 cloves, ginger 1 " piece, shallots 50 grams, coriander seeds 2 tsp., cumin seeds ,
fenugreek seeds both 1/2 tsp. each, cinnamon stick 1/2 ", star anise 1, black pepper 1 tsp.,
curry leaf a sprig, dry fry the seeds, spice and curry leaf. Altogether grind into a paste.
Onion 1, ginger 1" piece, garlic 1 clove, red bird's chilly with stalk 4, curry leaf 2 sprigs,
coconut milk 1 cup, chopped cilantro little, salt to taste, cooking oil 3 tbsp., turmeric powder
 1/2 tsp., tamarind concentrate 1 tbsp.

Heat oil in a shallow wok, drop in onion, ginger and garlic, sauté till light brown, add turmeric powder, curry leaf and chilli paste. Sauté till cooked and oil comes out. At this point add tamarind paste along with 3 cups of boiling water, salt to taste, allow to boil, add fish heads and pieces,
allow to cook, add cooked veggies and tomatoes. Simmer the flame, swirl the wok frequently.
Allow to remain for 10 minutes, add coconut milk, again swirl the wok, allow to bubble.
Garnish with curry leaves and cilantro. Keep for at least 4 hours for better taste.
WOW......it's Yummy and healthy.