Fish Head Curry Recipe (Gulai Kepala Ikan)

Ingredients :
1 (850g) 2 tablespoons 3 tablespoons 1 stalk 1 750 cc 5 10 Spices (ground) 10 1/2 tablespoon 1/2 tablespoon 7 3 cloves 1 tablespoon 1/2 teaspoon 1/4 teaspoon 1 teaspoon 1 tablespoon	Fish Head, cut into 2-4 pieces Desiccated coconut, roasted, pounded Oil Lemon grass, bruised Pandanus leaf, torn, knotted Coconut milk from 1 coconut Carambolas, halves Salam leaves or bay leaves as substitute Lime juice and salt Dried red chilies Chopped turmeric Chopped ginger Shallots Garlic Coriander, roasted Cumin, roasted Aniseed, roasted Peppercorns, roasted Dried carambola Salt
Method : Rub the fish head with lime juice and salt, and let it stand for 1/2 hour. Drain, then rub the fish head with pounded coconut. Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk. Allow to simmer. Add fish head and carambolas, and bring to the boil. Stir from time to time, then add salam leaves. Simmer until the fish is cooked and the gravy is a little oily. Serve hot. Note : If there are no dried carambolas available, use 1/2 teaspoon tamarind juice.