Curry fish head attempt

Growing up in Singapore was an exciting culinary adventure. One of my favorite Singaporean dishes is curry fish head, and tonight I will attempt to make one, for our department's potluck tomorrow.

Below is what I am going to attempt. I will let you know if it works, and what changes I am going to make. Updated 24 Nov 06: The original recipe I attempted was way too spicy for my lame Filipino taste buds. I made some alterations to neutralize the spice and got general good reviews from my colleagues (naubos!) though some of them also found it too spicy.

Nonetheless, here's a revised version. I'll let you know again when I try this version.

Ingredients:

1 whole fish head (maya-maya), cut into 2 (about 1 kilo)
2 tbsp oil
5 garlic cloves, crushed
1-1/2 native onions, finely chopped
1 tbsp crushed ginger
1 tbsp turmeric powder
1-1/2 cups gata (coconut milk)
1 green chili, seeds removed and cut in half lengthwise
1 tsp salt
1 tbsp sugar
1/2 tamarind cube
1/2 cup hot water
1/3 cup curry powder
1 tsp chili powder
5 okra
1 tbsp lemon juice
1 stalk lemon grass, finely chopped (use the stalk, discard the leaves)
3 tomatoes, quartered

Steam the fish head until barely cooked. Set aside.

Mix 1/2 tamarind cube with 1/2 cup hot water. Add curry powder and chili powder, and mix to form a paste. Set aside.

In 2 tbsp oil, stir-fry the garlic, onions, ginger, turmeric powder until fragrant. Add curry-tamarind paste and stir-fry until cooked. Put in 1/2 the coconut milk and bring to a boil. Add the other half of the coconut milk, okra, chili, tomatoes, salt and sugar. Bring to a boil then add steamed fish head and simmer gently for about 5 minutes.