Fish Head Curry Recipe
Ingredients
- 1/2 to 2 fish heads, depending on size, about 5 pounds total
- 2 tablespoons vegetable oil
- 1/4 cup red or green Thai curry paste
- 3 tablespoons fish sauce or anchovy sauce
- 1 tablespoon sugar
- 1 can coconut milk, about 12 ounces
- 3 medium size asian eggplants, cut int 1 inch rounds
- Handful of bird's eye chilies
- 1/2 cup Thai basil leaves
- Juice of 3 limes
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