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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, fish head curry (malaysia original style). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Fish Head Curry (Malaysia original style) is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Fish Head Curry (Malaysia original style) is something which I’ve loved my whole life. They’re fine and they look fantastic.

Fish head curry (Malay and Indonesian: kari kepala ikan) is a dish in Indonesian, Malaysian and Singaporean cuisines with mixed Indian and Chinese origins. The head of a red snapper is stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. Fish head curry is one of them.

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 cook it.

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

Curry Fish Head is, and will always be, a part of Singapore's identity. Curry Fish Head - A mean pot of curry, and goes very well with steamed white rice. This Curry Fish Head recipe is essentially a Nyonya ikan tumis recipe, 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. Seafood Restaurant in Petaling Jaya, Malaysia. 'Annuar's Fish Head Curry,'** previously known as 'Bangsar Fish Head Corner, is a restaurant that specializes in an amazing recipe of Indian-Malay style fish head curry.

Instructions 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

Although this dish has roots in two foreign countries, fish head is a food probably loved nowhere more than it is right here in the. It is basically a mix of Lucky Peach's Malaysian Fish Head Curry recipe and this video of a Singaporean Fish Head Curry, which are essentially the same thing. Overall, it turned out pretty good. I'll probably skip the giant fish head next time and just use grouper fillets if I want something similar. Craving for some curry fish head but not sure where to get it?

So that is going to wrap it up for this exceptional food fish head curry (malaysia original style) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!