Hey everyone, I hope you’re 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. For mine, I am going to make it a little bit unique. This will be really delicious.
Fish head curry is immensely popular in Malaysia and Singapore. With South Indian origins, it uses a combination of various spices and ingredients One of the most sought after curry in both Malaysian and Singapore is the fish head curry. Commonly found at many Indian eateries like "mamak", fish.
Fish Head Curry (Malaysia original style) is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Fish Head Curry (Malaysia original style) is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook 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):
- Get 3-4 Fish heads Or with fish meats Salmon, Seabass
- Take 100 grams Coconut milk (preferable Kara coconut milk)
- Prepare 1 liter water or more
- Prepare 125 grams Fish Curry Powder. Can be more
- Prepare 1 small tea spoon Fenugreek Seeds
- Make ready 1 small tea spoon Mustard Seeds
- Prepare 1 small tea spoon cumin powder
- Get 2 red onion medium size (blend it with a 1/2 cups water)
- Get 1 small tea spoon fennel seeds powder
- Take 2-3 tomatoes
- Take 1 Holland or Red onion (cut /chopped into long slices)
- Prepare 1 Aubergine
- Make ready 6 okra/lady fingers (wash and cut the top)
- Make ready 3 green chili or red chili
- Make ready 1 big tea spoon ginger paste
- Get 1 big tea spoon garlic paste
- Make ready 1 big tea spoon cili powder
- Get 3 stick/stalks curry leaves
- Take 8 big tsp Sunflower Oil
- Take 1 liters water and can be more
- Get White pepper and Black pepper
- Get 1 1/2 big tsp brown sugar
- Make ready Sea Salt
- Get 2 pans/wok
A good fish head curry strongly reply on the freshness. Their signature dish-curry fish head is a must to order when you pay visit to Ah Lye curry fish head restaurant. Besides the curry fish head, they also have others delicious. Jalan Kampung Attap, Kampung Attap, Kuala Lumpur.
Instructions to make Fish Head Curry (Malaysia original style):
- 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
- Step 2 - Blend Garlic. - Blend ginger - Blend shallot - Dried chili boiled after that blend or chili powder
- 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
- 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..
- 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.
- 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
With South Indian origins, it uses a combination of. fish head curry malaysia lunch buffet cuisine food indian traditional asian chili closeup coconut cooked culinary dinner dish hot ingredient meal plate restaurant seafood spice spicy taste yummy. Photo about Fish head curry with tomato,brinjal and herbs. Served in white bowl with ingredient background. Learn how to cook Malaysian assam fish curry that tastes just like the one served in Malaysian It's like the most delicious fish curry ever, on par with our own Indonesian style fish head curry. And though it is different than the original, preparing assam fish curry with tilapia fillets is pretty tasty too. to Annuar's Fish Head Curry, Bangsar, fish corner.
So that’s going to wrap this up for this exceptional food fish head curry (malaysia original style) recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
