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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, fish head curry (malaysia original style). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Fish Head Curry (Malaysia original style) is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Fish Head Curry (Malaysia original style) is something which I have loved my entire life. They’re nice and they look wonderful.

Big Fish Head Curry Tour - MALAYSIAN STREET FOOD in Kuala Lumpur, Malaysia! 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 begin with this particular recipe, we must first 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 it.

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

Commonly found at many Indian eateries like "mamak", fish. Curry Fish Head is, and will always be, a part of Singapore's identity. Unique to Singapore and Malaysia, Curry Fish head is an iconic dish made from stewing a red snapper (angkoli) head in a fragrant pot of curry with assorted. Curry Fish Head - A mean pot of curry, and goes very well with steamed white rice.

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

Unique to Singapore and Malaysia, Curry Fish head is an iconic dish made from stewing a red snapper (angkoli) head in a fragrant pot of curry with assorted. 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. 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.

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