• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
Print

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

  1. Process green curry paste ingredients in a food processor, adding a little water, until the paste is fine.
  2. Season fish head pieces with salt and deep-fry until golden brown. Remove and drain from oil.
  3. 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.
  4. Add brinjals, kaffir lime leaves and fish head and simmer for 3-4 minutes. Adjust with seasoning to taste and add basil leaves.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *