Ingredient and Portion
Curry Fish Head 咖喱鱼头
Submit Recipe
Chang Cheng Curry Fish Paste
Fish Head or Fish (cut into pieces/whole) - 600g
Lady's Finger, Long Bean, Eggplant (cut into sections) - 300g
Assam Slice - 2 pieces
Curry Leaves - a few pieces
Tomato (cut into sections) - 1 piece
Beacurd Puff (cut into sections) - 2 pieces
Water - 600ml
Thick Coconut Milk - 100ml
Fish Head or Fish (cut into pieces/whole) - 600g
Lady's Finger, Long Bean, Eggplant (cut into sections) - 300g
Assam Slice - 2 pieces
Curry Leaves - a few pieces
Tomato (cut into sections) - 1 piece
Beacurd Puff (cut into sections) - 2 pieces
Water - 600ml
Thick Coconut Milk - 100ml
Method
1. Slightly pan fry lady's finger, long bean and eggplant.
2. Add in Chang Cheng Curry Fish Paste and curry leaves and stir evenly.
3. Pour in water and add in assam slice, tomato and beancurd puff.
4. Bring to boil then add in fish head or fish.
5. Simmer over medium head for approximately 5 minutes till cooked.
6. Add in thick coconut, mix well and boil for 2 minutes over low heat. Ready to serve.
2. Add in Chang Cheng Curry Fish Paste and curry leaves and stir evenly.
3. Pour in water and add in assam slice, tomato and beancurd puff.
4. Bring to boil then add in fish head or fish.
5. Simmer over medium head for approximately 5 minutes till cooked.
6. Add in thick coconut, mix well and boil for 2 minutes over low heat. Ready to serve.
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