Ingredients:
1-1.2 kg Fish Head (whole)
5-6 slices Ginger
1 pkt Red Curry Paste (Dancing Chef)
2 pcs Lady finger – cut slant
1 pc Eggplant- cut slant
2 Tomatoes – cut wedges
2 sprig Curry leaves
1 tsp Salt
1 tbsp Chilli paste (optional)
150ml Coconut milk (Heng Guan brand)
500ml Water
Method:
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Clean and wash the fish head then use kitchen towel to pat dry.
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Season with some salt and pepper.
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Grease plate with little corn oil and put fish head on it with slice ginger.
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Steam at high fire for 5 minutes.
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Heat some cooking oil in wok.
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Add Red Curry Paste and curry leaves, fry for a few minutes.
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Add water and bring to boil.
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Add in fish head and vegetable, cover and simmer at medium fire for about 7 minutes.
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Lastly add in coconut milk, 1 tsp salt and bring to boil again.
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Remove from heat.