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Ingredients

• 3 tbsp CHNG Kee’s Curry Paste
• 2 tbsp assam paste (mixed with water)
• 3 pcs lady finger
• 2 pcs tomato
• 2 pcs red chilli
• ½ pc Eggplant
• 1 stalk lemongrass
• 1 stalk curry leaf
• 300 ml water
• 150 ml coconut milk
• 2 slices fish flesh

Cooking Method

1. Heat oil in wok and add lemon grass, curry leaves and CHNG Kee's Curry Paste. Fry till fragrant.

2. Add water, assam water, lady fingers and eggplant to cook for 5 mins.

3. Add fish flesh and coconut milk and allow cooking for a while.

4. Add tomatoes and red chillies, and serve.