Norwegian salmon head in coconut milk with black curry powder and essential Sri Lankan fragrant

When everyone goes with salmon fish head stew/soup, I was thinking to make it in our own version. 

Firstly wanted to create a creamy turmeric fish head curry but as how salmon fish contain fat, My mother was asking me to cook it like how she cook stingray/shark fish curry with spicy coconut milk gravy and black curry powder. 

This is the first time that I cooked fish head and it turned out delicious with all the homemade spices and flavours.

1.i got two salmon fish heads and one fillet. All together it was around 1200g. Clean and cut in to pieces and wash. 

2.marinate with 1,1/2tsp chilli powder, salt, cinnamon piece and 2 goraka pieces. Leave 10 minutes to marinate. 

3.heat a pot with 2tbs oil and add finely sliced 1 small scallion, 3 minced garlic cloves, 2 split green chilies, pandan leaf pieces and some curry leaves. Sauté altogether until fragrant.

4.add the marinated fish to the pot, add 1/4cup of water to the bowl used to marinate fish, grab all the spices left there and pour to the fish pot. Shake the pot and cook in medium heat 5-7 minutes. 

5.add 200ml thick coconut milk and stir the curry. Bring it to boil and simmer 4-5 minutes in low heat and sprinkle good heap tbs of black curry powder and stir the curry and fire off.