SERVES: 4
LEVEL: Medium
INGREDIENTS
800g Kühlbarra Fish Head (half)
200g Indonesian Curry Paste
100g Babas Fish Curry Powder
3kg Superior Stock
9g Salt
15g Chicken Powder
500g Coconut Milk
15g Sugar
150g Assam Paste
100g Lime Juice
Ginger Flower; minced
4pcs Lady's Finger
1pc Aubergine
4pcs Dried Bean Curd
2pcs Red Capsicum
1pc Onion
Pinch Curry Leaf
Pinch Garlic; minced
METHOD
1. Fry the assam paste and add in the superior stock.
2. Filter the stock mixture and set it aside to use for later.
3. Fry the minced garlic and curry leaves in some oil, until fragrant.
4. Add in the filtered assam and superior stock mixture, together with some salt, chicken powder, sugar, coconut milk and lime juice until it boils.
5. Add in the fish head, lady's finger, aubergine, dried bean curd, diced red capsicum and diced onions, and cook for about 5 to 8 minutes before serving.