Snapper head in chilly sauce

Snapper head halved, cleaned and washed.
Shallots 12, green chilly 3, ginger 1 inch piece, garlic cloves 3, all chopped.
Coconut oil 1 tbsp., heat oil in a pan, drop in the above ingredients except fish head and sauté
till tender. Grind the mix in a mortar. Tamarind concentrate 1/2 tsp., diluted in a cup of water,
salt to taste, curry leaf a sprig, red chilly powder 2 tsp., turmeric powder 1/4 tsp., fenugreek powder
1/4 tsp.
Add all the ingredients in an earthen pot and allow to boil, carefully drop in the fish head
and cook in low flame till the sauce thickens and cover the fish head. Care should be taken
not to break the heads. Adjust salt and serve with rice.