Curry Fish Head Recipe Bundle

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.