raw materials: 1/2 head of grass carp, 6 okra, 1 eggplant, 1 tomato and 3 red peppers. 3 tbsps curry powder, 1 can coconut milk, 2 tbsps turmeric powder, 1/2 tbsps dried citronella, 2 tbsps sour fruit, 1/2 tbsps salt and 1 tbsps sugar.

Method of making: (1) Wash and dry the fish head, apply a little salt and turmeric powder, heat the oil, then fry the fish head for 5-1 minutes, then fry it for about 1 seconds before taking it out, then take it out and drain the oil.

(2) Wash the okra, remove the head, cut the eggplant into oblique slices, cut the tomato into small pieces, and cut the red pepper into pieces for later use. (3) Take the oil pan, add 3 tablespoons of salad oil, stir-fry the minced pepper and all seasonings, add the fish head, okra, eggplant slices and tomatoes after boiling, and 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 before serving.