Recipe Ingredient
- 300g fish head (Half piece)
- 2 tomatoes (cut into wedges)
- 4 round eggplants (cut into wedges)
- 5 okra
- 1 onion (cut into wedges)
- 2 sprigs of curry leaves
- 100g cili poh
- 6 tbsp curry powder
- 150ml water
- 200ml oil
- 70ml santan
- Ground into a paste
- 3 shallots
- 4 cloves of garlics
- Seasoning
- 1 Tomyam stock cube
- Salt to taste
- 1/2 tsp sugar
- 1/2 tsp msg
- 2 tsp soy sauce
Instructions
- Wash the fish head and set aside.
- Heat up the oil with the wok and saute the grounded ingredients until fragrant. Add in curry leaves and cili poh and stir fry ntil oil separates from the paste.
- Add in curry powder, tomatoes, onion and cook until thicken.
- Add in water and all seasonings, bring the curry to a boil.
- Lastly, add in egg plant, okra, fish head and santan. Close the lid and cook the curry with low heat for 15 mins.
- The curry is ready to serve.
