Cooking Ingredients:

• 400g Fish fillet

• 50g Okra (Ladyfinger)

• 50g Eggplant

• 4 Cherry tomato, cut into halves

• 125g Chef Justin’s Curry Fish Paste

• 300ml Water

• 40g 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 thin slices of pork belly are also suitable for serving in this dish. Non pork eater, replace all pork items with chicken.