Blend all the rempah spices (with a little oil if required) until smooth.
Mix Assam with 4 tbsp of water. Set aside
In a large wok, saute the rempah until fragrant, then add approximately 1 litre of water and bring to the boil.
Add the fish head, all the other vegetables, curry leaves and assam water with chicken stock powder and bring it down to a simmer. Let it cook for approx 15 - 20mins.
When fish head is cooked, add coconut cream and slowly thicken
Serve while hot
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