Raw materials: 65,438 fish heads of grass carp +0/2, 6 okra, 65,438 eggplant +0, 65,438 tomato +0 and 3 red pepper. 3 tablespoons curry powder, 1 can of coconut milk, 2 tablespoons turmeric powder, 1/2 tablespoons dried citronella, 2 tablespoons sour fruit, 1/2 tablespoons salt, 1 tablespoon sugar.

Method: (1) Wash and dry the fish head, and apply a little salt and turmeric powder. After the oil is heated, fry the fish head for 5 ~ 10 minutes, then fry it with strong fire for about 10 seconds, then take it out and drain the oil.

(2) Wash the okra, remove the head, obliquely slice the eggplant, cut the tomato into small pieces, and slice the red pepper for later use. (3) Take an oil pan, add 3 tablespoons of salad oil, add chopped pepper and all seasonings and stir fry. After boiling, add fish head, okra, eggplant slices and tomatoes, then take out the fish head and put it in a soup bowl.

(4) Cook the soup in the pot until it is thick and pour it on the fish head.