Recipe Ingredient
- 1kg fish head (red snapper), chopped
- 1 tsp salt
- ½ cup pea brinjals
- 3 kaffir lime leaves
- 6-8 basil leaves
- 300ml thick coconut milk
- Green curry paste
- 1 stalk lemongrass
- 2 slices galangal
- 2 stalks coriander roots
- 4 cloves garlic
- 5 shallots
- 6 green chillies, seeded
- 5 bird´s eye chillies
- 1 tsp kaffir lime zest
- ½ tsp belacan stock granules
- ¼ tsp ground black pepper
- ½ tsp cumin powder
- ½ tsp coriander powder
- Seasoning
- 3-4 tbsp fish sauce
- Sugar to taste
Instructions
- Process green curry paste ingredients in a food processor, adding a little water, until the paste is fine.
- Season fish head pieces with salt and deep-fry until golden brown. Remove and drain from oil.
- In a deep saucepan or wok, bring coconut milk to a gradual boil. Add the green curry paste. Stir-fry for 3-4 minutes or until it is slightly oily and fragrant.
- Add brinjals, kaffir lime leaves and fish head and simmer for 3-4 minutes. Adjust with seasoning to taste and add basil leaves.
