Fish Head Curry Recipe
Fish & Seafood Recipes

Ingredients:

3 tbsp
10
2 stalk
1 tbsp
10
1
1000 ml
3 tbsp
1/2
5
200 ml

Seasoning:
3 tbsp
1 tsp
2 tsp
1 tbsp
1 tbsp

oil
shallots, chopped
lemongrass, bruised
curry leaves
taufu-pok, cut into strips
eggplant, cut into strips
thin coconut milk
Assam paste, mixed with 100 ml water and squeezed out juice
fish head, about 600 g
lady's fingers, sliced
thick coconut milk

curry powder (seafood)
turmeric powder
salt
sugar
light soy sauce

Directions:

1. Heat up 3 tbsp oil, sauté chopped shallots until fragrant. Add in lemongrass, curry leaves and stir-fry until aromatic.

2. Add in seasoning, taufu-pok, eggplant and stir well. Pour in thin coconut milk, Assam juice and bring to boil. Add in fish head, lower the heat and continue to cook for 10 minutes.

3. Add in lady's fingers, thick coconut milk and continue to cook for another 5 minutes. Dish up and serve.