Preparation

• 1 Packet New Moon Singapore Fish Curry Paste (100g)
• 400g fish fillet (cut into large chunks)
• 250ml water
• 50ml low-fat milk/coconut milk
• 150g tomato (cut into quarters)
• 100g ladyfingers (cut into thick slices)
• 100g brinjal (cut into large chunks)

Cooking Instructions

1. Stir-fry the paste and vegetables in a pot for 2-3 mins.
2. Add water and fish, mix and bring to a boil.
3. Lower heat and simmer for 10-12 mins until ingredients are cooked. Mix in low-fat milk/coconut milk and serve.