Thai Curry Fish Head Pot

Overview

If you don’t have the appetite to eat in the hot summer, let’s cook a Thai dish that is sour and spicy to make you want to have a good appetite

Half a bighead carp head
Cut into small pieces with a knife, add salt and marinate for 10 minutes, then add dry starch
Dried lemon leaves, dried galangal and dried lemongrass are soaked in advance for half an hour
Cut the side dishes into large pieces and set aside
Put the oil pan over high heat and fry it
When the color changes, remove and drain the oil
Take a small casserole and add 15 grams of butter. When it melts, add chopped chili pepper, lemon leaves, dried galangal, dried lemongrass
Before serving, squeeze the juice from half a lemon and sprinkle it with coriander
Then add the fish pieces, carrots and curry seasoning packet, add water until the ingredients are submerged, simmer over high heat and low heat for about 10 minutes
Finally, add the onion and lemon (here half a lemon is cut into 2 slices and put in together so that half of the lemon is left), cover and cook for 5 minutes
If you like the strong flavor of curry, you can add more curry to the rice to make it sour and appetizing