Cooking Ingredients:
400 g    Fish fillet
50 g     Okra (Ladyfinger)
50 g     Eggplant
4            Cherry tomato, cut into halves
125 g     Chef Justin’s Curry Fish Paste
300 ml  Water
40 g       Coconut milk
4         Curry leaves (optional)

Cooking Instructions:

1. Cut fish into chunks and steam. Lightly deep-fry okra and eggplant. Blanch tomatoes and remove skin.

2. Heat oil, add Chef Justin’s Curry Fish Paste, and sauté until fragrant.

3. Add 300 ml water, bring to a boil, then stir in 40 g coconut milk.

4. Add eggplant and okra, simmer for 5 minutes. Add fish and simmer for another 10 minutes.

5. Season with sea salt to taste. For extra aroma, add fresh curry leaves.

Chef Notes: You can season your prawn soup base with Thai fish sauce. Pork tails or thinly slices of pork belly are also suitable for serving in this dish. Non pork eater, replace all pork item with chicken.

Nutrition Facts (Serving Size: 32g)

Calories / Energy: 150 kcal. Total Fat: 14 g   (18%). Saturated Fat: 7 g   (35%). Trans Fat: 0 g. Cholesterol: 0 mg   (0%). Sodium: 580 mg   (25%). Total Carbohydrate: 8 g   (3%). Dietary Fiber: 5 g   (18%). Total Sugars: 3 g. Includes Added Sugars: 0 g   (0%). Protein: 2 g. Vitamin D: 0 mcg   (0%). Calcium: 43 mg   (4%). Iron: 0.9 mg   (6%). Potassium: 155 mg   (4%)

*Percent Daily Values are based on a 2,000-calorie diet.

Ingredients:

Palm Oil, Onion, Tamarind, Garlic, Spices, Anchovy Seasoning, Chilli, Salt, Sugar Syrup, Mustard Seed (Brown), Lemongrass

Product does not contain pork or lard. Gluten Free.