Directions

1. Heat up 3 tbsp of oil, saute the pounded ingredients.
2. Then add in the curry leaves, stir fry until aromatic.
3. Add in seasoning, taufu-pok, egg plant and stir well.
4. Pour in thin coconut milk, tamarind juice and bring to boil.
5. Add in fish head and lady fingers, lower the heat and continue to cook for 10 minutes.
6. Pour in thick coconut milk and continue to cook for another 5 minutes. Dish up and serve.

Tips
You may serve with rice. If you prefer noodles, cook it separately and drain. Pour in the curry gravy.