A medley of vegetables tied with the sourness of the curry will leave your tastebuds tantalising for more. Great for potlucks and a comfort dish to many.
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A medley of vegetables tied with the sourness of the curry will leave your tastebuds tantalising for more. Great for potlucks and a comfort dish to many.
1 grouper fish head
2-3 large tomatoes, sliced
300g lady’s finger, removed stem
2 eggplants, cut
2 lemongrass (white part), bruised
1/4 cup curry fish powder
1 ginger flower
6 lime leaves
400ml coconut milk
200ml water
The paste (grounded)
5 red chili
6 garlic
10 shallot
30g galangal
3 coriander roots
20g belacan
10g coriander seeds
Seasoning (to taste)
80ml fresh lime juice
Fish sauce
Sugar
Note: If you want it to be spicy, you may add some dried chilies or bird’s eye chili to the paste.