Heat oil in an earthen pot and fry mustard seeds until they start to pop.
Season fish head with salt and set aside just before cooking rinse off the salt. O 2½ tbsp tamarind (asam jawa), mixed with 1/2 cup water and squeezed for juice O 4 cardamoms, split and use the seeds only O 1 big fish head (preferably ikan kurau or threadfin), approximately 1kg-1.5kg
