Fish Head Curry

There is something fishy going on with the weather in Islamabad these days, as we don't know whether to pack our warm clothes and sweaters or not. Therefore to give tribute to this weather and the parting winters, we cooked fish head curry for our dinner. It is a simple yet delicious dish which is not very time consuming and you can pair it up with rice or chapatis.
So here goes the recipe as told by my mother in law (before marriage i had no idea that fish has an edible head):
Ingredients:
You will need the pieces of fish head (obviously), u can add pieces of fish meat as well.
For marination: Ginger-garlic paste (2 tablespoons), vinegar (2 tablespoons), soy sauce (1 teaspoon), turmeric  (half teaspoon),a pinch of oregano, 1 teaspoon lemon juice, cumin seeds and coriander powder, salt and peper as per taste.
For curry masala: 3-4 chopped onions, 3 chopped tomatoes, 3 tablespoon cooking oil, ginger garlic paste.
Recipe:
Marinate fish head and meat pieces in vinegar and other marination ingredients for one hour before cooking.
Take a pan and fry onions and ginger garlicpaste in it until golden brown. Then add fish pieces one by one as they are very delicate and can be messy when they get too much soft. Fry fish pieces for 3 to 4 minutes until they are golden brown from both sides and take them out carefully in a plate and put them aside for now. Now add tomatoes in the pan with onions and cook for 5 minutes with a closed lid. When the onions tomatoes masala is ready, add 2 glasses of water in it and adjust salt. Then add fried fish pieces into the curry. Let it cook for 15 to 20 minutes on low heat. Garnish your yummy fish head curry with coriander and parsley leaves.