Tuesday, November 28, 2006

Finesse .... Fish head curry without the head.

I managed to cook this today using the Sheen fish head curry paste. I prefer to use the tail section of the white snapper cos' it definitely has more meat to eat.
Instructions are easy to follow and I just needed to add in the onion, tomato and brinjals. This time round I used the coconut milk from the packet to make the gravy more lemak and the family loved it. Here's sharing with you the dish ...

No comments: