Clean the fish head thoroughly. Set aside.
Heat vegetable oil in a large pan or pot over medium heat.
Add the chopped onions and sauté until they turn golden brown.
Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
Add the diced tomatoes and cook until they soften.
In a small bowl, mix together the curry powder, chili powder, turmeric powder, and tamarind paste with a little water to form a paste.
Add the curry paste to the pan and stir well to combine.
Pour in the coconut milk and water. Stir until the mixture is well blended.
Season with salt to taste.
Gently place the fish head into the curry sauce, making suresure it is fully submerged.
Cover the pan and let the curry simmer over low heat for about 20-25 minutes, or until the fish is cooked through and tender.
Once cooked, garnish with fresh coriander leaves.
Serve hot with steamed rice or bread.
