Curry Fish Head Recipe BundleDishthefish
Serves 2-4 people.
Includes curry paste from Kwong Woh Hing Sauce Factory, frozen chopped ladies fingers (Hokkaido) and Heng Guan coconut milk (200ml).
Cooking instructions: Add two tablespoons of oil and heat up in a pot. Stir in the vegetables and curry mix for 3-5mins. Next, add in the entire pack of coconut milk and two portions of water (using the coconut milk packet as a gauge for one portion), add in fish head and boil on low heat for 10-15 minutes (or until cooked). Season according to personal preference.
The fish head received in the package not so fresh and the eyes sunk. Overall the curry is more towards Indian style rather than usual zhi char curry fish head.