Red Snapper Fish Head Curry

Ingredients:

200g of Mama’s Delights Indian Curry Paste

1000g of fish head, cut into large

100g of taufu pok, cut into half

600ml of water

50ml of coconut milk or skimmed milk

Blanched Vegetable:

50g of eggplant, cut into julienne, blanched, plunge into cold water

60g of long bean, cut into 1” length, blanched, plunge into cold water

80g of red tomatoes, cut into wedges

100g of okra, blanched whole, plunge into cold water

Cooking Method:

1: Heat Mama’s Delight Indian Curry Paste in a wok, add in 100g taufu pok and fry for 1 minute with high heat.

2: Add in fish head and water. Stir well and bring to boil.

3: Cover the lid, reduce to medium heat and continue simmer for 15 minutes until the fish head is cooked. Do not over boil the gravy.

4: Add in the blanched vegetables, stir well and bring to boil.

5: Lastly, add in the 100ml coconut milk or skimmed milk. Stir well until boiled and ready to serve.

* Cooking duration may vary depending on the size of the fish.

Serving suggestion with Curry Fish Head:

1: White rice

2: Toasted bread

3: Roti Canai