Ingredients:Palm oil,Shallots,Lemongrass,Salt,Sugar,Garlic,Mixed Curry Powder,Contains Permitted Flavours and Preservatives.
Cooking Instructions:
1.Heat oil and stir fry KEE HIONG Fish Curry Paste until aromatic for 1/2 minutes.
2.Add in 400ml water,200ml pure coconut milk,2 lady fingers,and 1 brinjal (cut to preferred sizes) and simmer for 5 minutes.
3.Add in 600g fish (or other seafood) and stir over medium heat until evenly cooked.Serve hot.
Malaysia
