Assam fish head curry ~ 'malaysian monday 1'

Ingredients

• 800 g Garoupa fish head, washed, cut into big pieces
• 100 g ong beans, cut into 2 inch lengths
• 2 aubergine, cut into quarters
• 2 tomatoes, cut into quarters
• 80 gm bean curd skin, soaked and cut into 2 inch lengths
• 200 g  prepared assam fish curry paste (bought from the wet market)
• 500 ml sugarless soymilk
• 1 cup water
• Salt to taste

Preparation

• Season the fish head pieces with 2 tsp salt and set aside.
• In a wok, heat up the prepared assam curry paste, add in the tomatoes.
• Toss in the aubergine, bean curd skin, add in 250 ml soymilk and water. Simmer for about 15 minutes.
• Add in the fish head pieces followed by the long beans and the remaining 250 ml soymilk.
• Simmer till fish is cooked, add salt to taste, dish out.
• Serve hot with plain white rice or rice vermicelli.

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