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Spicy
Curry Fish Head
10 mins to prep
10 mins to cook
Serves 10
This Recipe Used:
Red Curry Paste
About
10 servings
10 mins to prep
10 mins to cook
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Ingredients
Dancing Chef Red Curry Paste 1 packet
Cooking Oil 1 tbsp
½ Fish Head 400 g
Vegetables (Eggplant, Ladyfinger, Tomato) 200 g
Coconut Milk 150 ml
Water 400 ml
Tamarind paste (Assam) 25 g
Coriander (For garnish)
Fresh Red Chilli (Garnish, Sliced)
Directions
Heat cooking oil in a wok, add in Dancing Chef Red curry paste and eggplant. Sit-fry for 30s then add 300 ml of water. Bring to boil.
Mix Tamarind paste in 100 ml of water and press to make Tamarind juice.
Add tomatoes, ladyfinger, Tamarind juice, coconut milk and fish head into the curry mixture. Simmer till cooked.
Remove from heat, garnish with coriander and chilli. Serve with rice.
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