• Prep Time 30 minutes
  • Cook Time 15 minutes
  • Serving For 4 People
  • Difficulty Easy
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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

  1. Wash the fish head and set aside.
  2. 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.
  3. Add in curry powder, tomatoes, onion and cook until thicken.
  4. Add in water and all seasonings, bring the curry to a boil.
  5. Lastly, add in egg plant, okra, fish head and santan. Close the lid and cook the curry with low heat for 15 mins.
  6. The curry is ready to serve.
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