- 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.
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