Curry Fish Head
• Dancing Chef Red Curry Paste   
• Cooking Oil
• ½ Fish Head
• Vegetables (Eggplant, Ladyfinger, Tomato)
• Coconut Milk
• Water
• Tamarind Paste (Assam)
• Coriander (Garnish)
• Fresh Red Chilli (Garnish, Sliced)
1 packet
1 tbsp
400 g
200 g
150 ml
400 ml
25 g
Red Curry Paste
1.    Heat Cooking Oil in a wok, add in Red curry paste and Eggplant. Fry for  ½ minute. Add 300 ml of water and bring to boil.
2.    Soak Tamarind paste in 100 ml of water and press to make Tamarind juice.
3.    Add Tomatoes, Ladyfinger, Tamarind juice, Coconut Milk and Fish Head into the Curry. Simmer till cooked.
4.    Remove from heat, garnish with coriander and chilli. Serve with rice.