• Sprinkle fish steaks with salt and pepper, dust lightly with flour
• Heat peanut or vegetable oil in a hot wok. When oil is very hot, carefully lower fish into the wok, fry until fish is golden brown, turning fish once
• Using a mortar & pestle or blender grind shallots, garlic and ginger into a paste
• In a small bowl, combine fish curry powder and chili powder, add a few tbsp of water and mix into a thick paste
• Heat ghee or vegetable oil in a wok or pot, add mustard seeds and fry for about 20 seconds - take caution as hot oil may splatter
• Add the ground paste, stir-fry for about 1 min
• Add curry paste, fenugreek seeds and curry leaves, reduce heat, stir-fry until quite toasted and oil starts to ooze - do not burn!
• Add coconut milk, sliced onions, fresh green chili peppers and season with salt, stir well
• When it comes to a slow boil, add fish head, cover and simmer gently
• After 8-10 mins, add vinegar and stir carefully to mix, then remove promptly from heat, let stand for 15 mins [for flavors to meld]
• Serve with bread, roti or steamed rice

Cook's Note : Dust the fish lightly in flour before frying - this will help to keep the fish from breaking apart when cooking the curry.