FISH HEAD CURRY

Serves 4

2018-05-13 -

3/4 tbsp oil

3 packets (540g) Brahim’s kuah kari ikan

1 tsp mustard seeds

2 tsp fenugreek seeds

1 red snapper head (800g to 1.2kg), cleaned well water, to loosen mixture

30g sliced brinjals

2 small tomato wedges

5 whole lady’s fingers, tops removed

To cook

Heat oil in a deep pan and pour the Brahim’s kuah kari ikan sauce in. Add the mustard and fenugreek seeds and let the paste cook for awhile.

Put the fish head into the sauce. Add plain water to loosen mixture, if necessary.

Add all the vegetables and cook till tender. Garnish as desired and serve hot.