Fish Head Curry (Malaysia original style)
Fish Head Curry (Malaysia original style)

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, fish head curry (malaysia original style). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Fish Head Curry (Malaysia original style) is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Fish Head Curry (Malaysia original style) is something which I have loved my entire life.

We Have Almost Everything on eBay. For This Week Only, Find Unbeatable Cyber Week Discounts On All Our Ranges. Bringing You The Latest Styles For Less, Cutting Edge Design With A Cyber Week Price Tag. There are two types of Fish Head Curry: Mamak Fish Head Curry and Nyonya Fish Head Curry.

To get started with this particular recipe, we must prepare a few ingredients. You can have fish head curry (malaysia original style) using 24 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Fish Head Curry (Malaysia original style):
  1. Take 3-4 Fish heads Or with fish meats Salmon, Seabass
  2. Get 100 grams Coconut milk (preferable Kara coconut milk)
  3. Make ready 1 liter water or more
  4. Get 125 grams Fish Curry Powder. Can be more
  5. Take 1 small tea spoon Fenugreek Seeds
  6. Get 1 small tea spoon Mustard Seeds
  7. Take 1 small tea spoon cumin powder
  8. Make ready 2 red onion medium size (blend it with a 1/2 cups water)
  9. Get 1 small tea spoon fennel seeds powder
  10. Make ready 2-3 tomatoes
  11. Prepare 1 Holland or Red onion (cut /chopped into long slices)
  12. Prepare 1 Aubergine
  13. Get 6 okra/lady fingers (wash and cut the top)
  14. Take 3 green chili or red chili
  15. Make ready 1 big tea spoon ginger paste
  16. Take 1 big tea spoon garlic paste
  17. Get 1 big tea spoon cili powder
  18. Make ready 3 stick/stalks curry leaves
  19. Make ready 8 big tsp Sunflower Oil
  20. Make ready 1 liters water and can be more
  21. Take White pepper and Black pepper
  22. Get 1 1/2 big tsp brown sugar
  23. Prepare Sea Salt
  24. Get 2 pans/wok

This Curry Fish Head recipeis essentially a Nyonya ikan tumisrecipe, but made with Garoupa fish head so I would call this a Nyonya Curry Fish Head as there is no curry powder and curry leaf used. Regardless, it's a mean pot of curry and goes very well with steamed white rice, and this is just one example of the type of dishes we eat in Malaysia. Fish Head Curry (Malaysia original style) step by step. Blend ginger Blend shallot Dried chili boiled after that blend or chili powder.

Steps to make Fish Head Curry (Malaysia original style):
  1. Step 1 - Add 1.5 tsp of Tamarinds paste into a bowl filled with 100 ml water. Mix well. Pour the Tamarinds solution into the fish and let it rest for 10 minutes and with sea salt
  2. Step 2 - Blend Garlic. - Blend ginger - Blend shallot - Dried chili boiled after that blend or chili powder
  3. Step 3. Spices - Heat 4 big tsp Sunflowers Oil at the medium heat. Saute 1 slices red onion and 1 slices Holland Onion until fragrant before adding 3 stalks of curry leaves, add 1 small tea spoon Fenugreek Seeds and 1 small tea spoon Mustard Seeds, continue sauting until mustards seeds begin to pop then for this step add 1 small tea spoon cumin and 1 small tea spoon fennel seeds powder. - Add 1 tomotes (cut into 4 pcs), 3 ladies fingers, 1/2 aubergine, Slow the fire and put aside
  4. Step 4. - Heat 4 big Tsp Sunflower oil. Once become medium hot then add blended Ingredients (step 2). With the curry powder paste. When the oil begins to separate from the ingredients add 400 grams of water to the wok. Add 1/2 cups thick tamarinds juice.. Increase the heat to maximum, then add (Step 3) spices. Then additional 500 grams water..
  5. Step 5 - Once the curry boils, vigorously, add fish In the same time add balance of aubergine, lady fingers, tomatoes and green chili. Reduce the heat to the minimum and let its shimmer until its cooked (estimated cook for 10 to 15 minutes depending on how big portion.. Remove the fish from curry once its cooked put aside. - Add 100 grams of coconut milk, continue simmering for the next 30 minutes, add sugar, Salt, white pepper and black peppers untill become thickers.
  6. Step 6 - Once the gravy become thick can either put back the fish head and the rest of meat into the curry. Increase the heat to allow its boils once its boil switch off the stove. Serve Fish head curry with Steamed white Rice or with bread. For decoration 1 stick of mint leaves

Fish Head Curry (Malaysia original style) step by step. Blend ginger Blend shallot Dried chili boiled after that blend or chili powder. Fish head curry here gets the fish heads from Red Snapper ('Ikan Merah'), which is an ocean fish, and in this case a perfect fish for this recipe. When a fish naturally grows up wearing such a large, meat-filled skull, and that fish finds its way into a curry cooked in Malaysia's spicy style - its truly a joyous thing to behold. Pour in oil in a pot and heat up.

So that’s going to wrap this up with this exceptional food fish head curry (malaysia original style) recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!