Vietnamese Curry Hotpot with Toothfish Heads (Lau Ca Ri Ca) | Vietnamese Recipes | Duncan Lu

Ingredients

• 2kg Glacier 51 Toothfish heads
• 1 ½ tablespoon curry powder
• 1 tablespoon sea salt
• ½ teaspoon anchovy salt or MSG
• 30ml annatto oil
• 1 leek (white part only) or 1 onion sliced diced small
• 3 cloves garlic, chopped or crushed
• 2 star anise
• 2-4 lemongrass stalks
• 1 bunch curry leaves
• 2 tablespoons curry powder
• 2L coconut water
• 1L water
• 1 ½ teaspoons sea salt
• 1 teaspoon anchovy salt or 3 tablespoons premium fish sauce
• 3 potatoes, peeled and cut into medium chunks
• 1 medium sweet potato, peeled and cut into medium chunks
• 375ml coconut cream
• ½ bunch coriander, roughly chopped
• 250g mixed seafood/fish balls
• 2 long eggplants, cut into 4-5 cm pieces
• 300g snake/string beans cut into 4-5 cm pieces
• 300g okra
• 400g King oyster mushrooms cut into small chunks or enoki mushrooms
• 4-6 plain Vietnamese bread rolls
• 300g dried thin rice vermicelli noodles, boiled