1. 400g to 600g of fish head 2. 1 - 2 eggplants 3. 2 Puff tofu (tau pok) 4. 10 lady’s fingers 5. Handful of curry leaves (optional) 6. 2 ¼ teaspoon of table salt (7g) 7. 2 slices of lemon 8. 3 medium tomatoes 9. 300 ml coconut milk (Kara brand preferred) 10. 950ml water 11. 1 Knorr fish cube (optional) or 2 ¼ teaspoon Ajinomoto (optional) 12. 1 packet of Na Na Homemade Curry paste 300g
First, lightly fry the eggplants and puff tofu (tau pok) and boil the lady’s fingers till cooked. Place the curry paste into a pot and add curry leaves and water. Place pot over high heat and stir. Once hot, add lemon slices, salt and tomatoes. If Ajinomoto or Knorr Fish Cubes are preferred, add in now. Bring to boil and then add tau pok to soak up curry.
Add fish head and bring down to medium fire for about 7 minutes. Once fish head is 80% cooked, add 100ml of coconut milk. When the mixture boils again, add eggplants and let boil again for another 5 minutes, or until fish head is cooked. Once coconut milk has been added, do not cover pot with lid. When fish head is cooked, add the rest of coconut milk and stir. Serve while hot.