Green curry fish head

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Recipe Ingredient

  • 1kg fish head (red snapper), chopped
  • 1 tsp salt
  • ½ cup pea brinjals
  • 3 kaffir lime leaves
  • 6-8 basil leaves
  • 300ml thick coconut milk

Green curry paste

  • 1 stalk lemongrass
  • 2 slices galangal
  • 2 stalks coriander roots
  • 4 cloves garlic
  • 5 shallots
  • 6 green chillies, seeded
  • 5 bird´s eye chillies
  • 1 tsp kaffir lime zest
  • ½ tsp belacan stock granules
  • ¼ tsp ground black pepper
  • ½ tsp cumin powder
  • ½ tsp coriander powder

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Seasoning

  • 3-4 tbsp fish sauce
  • Sugar to taste

Instructions

  • Process green curry paste ingredients in a food processor, adding a little water, until the paste is fine.
  • Season fish head pieces with salt and deep-fry until golden brown. Remove and drain from oil.
  • In a deep saucepan or wok, bring coconut milk to a gradual boil. Add the green curry paste. Stir-fry for 3-4 minutes or until it is slightly oily and fragrant.
  • Add brinjals, kaffir lime leaves and fish head and simmer for 3-4 minutes. Adjust with seasoning to taste and add basil leaves.