Non Fat Natural No Sugar Added Yoghurt
Combine ingredients for curry paste in a blender and blend until smooth.
Heat oil in a pot. Stir-fry curry paste and curry leaves until fragrant.
Add water to the pot and bring to a boil. Let it simmer for 20 minutes.
Add vegetables and tofu puffs to the curry stock and season with salt. Lastly, add MARIGOLD Yoghurt and turn the heat off.
Season the fish head with salt and place on a plate with ginger slices and spring onions.
Steam fish head for 12 - 15 minutes, or until cooked through, depending on the size.
When it’s ready, transfer the fish head into a deep dish and pour the curry on top. Serve immediately.