Serves 4 to 5

Ingredients:

• Cooking Oil, 6 tablespoons
• Instant Fish Curry Sauce, 2 packets
• Lemongrass, 2 stalks (bruised on the bottom)
• Curry Leaves, 3 sprigs (about 62 leaves)
• Coconut Milk, 1 (200ml)
• Water, 600ml
• Sea Bream Fish Head, 1 (about 1.3kg; chop into half)
• Eggplant, 2 small-sized (quartered; cut into 2 inch length)
• Ladies’ Fingers, 10 (cut into 2 inch length)
• Tomato, 2-3 small sized (cut into wedges)

Instructions:

1. In a 30cm Thermos® KFF-030D Ultra-Deep Non-Stick Frying Pan, warm cooking oil over low-medium heat, add fish curry sauce, lemongrass stalks and curry leaves, and stir fry for 5 minutes until fragrant.
2. After 5 minutes, add thick coconut milk and water, mix well and bring the contents to a simmer.
3. Once simmering, add fish heads, eggplants, ladies’ fingers and tomatoes, continue to cook for 15 minutes, and stir occasionally. Enjoy with white rice! 

Notes:

• The recipe is improvised from an original recipe, courtesy of foodelicacy.com.
• This recipe is based on using the Thermos® KFF-030D Ultra-Deep 30cm Non-Stick Frying Pan. You may adjust the ingredients quantities based on the size of the Frying Pan. 
• This recipe is also suitable for a KFH-030D Ultra-Deep Non-Stick Frying Pan. 

Photos and recipe courtesy of Thermos Singapore team.