Fish curry paste
Cooking instruction:
Ingredients
Fish head or fish slices
Assam 68g
Evaporated milk
Tomatoes 6 pcs
Ladies fingers 200g
Eggplant 2pcs
Rempah paste (given)
Cooking
Add 68gm of assam to 1.6lit of water.
Remove solids away.
Bring assam water to a boil.
Add rempah paste.
Bring to boil.
Add 400ml of evaporated milk.
Add 6 cut tomatoes
Add 200g of ladies fingers
Add slices of eggplant 🍆 (2 whole)
Add fish head or fish slices.
Serve.
(Add curry leave if you want to have more fragrant)