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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, fish head curry (malaysia original style). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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. 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. TWO TYPES OF FISH HEAD CURRY IN MALAYSIA.

Fish Head Curry (Malaysia original style) is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Fish Head Curry (Malaysia original style) is something which I’ve loved my entire life.

To get started with this particular recipe, we have to 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. Get 3-4 Fish heads Or with fish meats Salmon, Seabass
  2. Take 100 grams Coconut milk (preferable Kara coconut milk)
  3. Take 1 liter water or more
  4. Take 125 grams Fish Curry Powder. Can be more
  5. Make ready 1 small tea spoon Fenugreek Seeds
  6. Take 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. Take 1 small tea spoon fennel seeds powder
  10. Take 2-3 tomatoes
  11. Make ready 1 Holland or Red onion (cut /chopped into long slices)
  12. Make ready 1 Aubergine
  13. Make ready 6 okra/lady fingers (wash and cut the top)
  14. Get 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. Take 3 stick/stalks curry leaves
  19. Take 8 big tsp Sunflower Oil
  20. Get 1 liters water and can be more
  21. Prepare White pepper and Black pepper
  22. Take 1 1/2 big tsp brown sugar
  23. Prepare Sea Salt
  24. Make ready 2 pans/wok

Pour in tamarind juice and bring to a boil. Stir in santan, tomatoes, lady's fingers, and red and green chillies. Fish head curry is a soupy dish made by braising a fish head in a coconut milk soup base, flavoured with an aromatic curry spice paste, tamarind juices and seasonings. This really is a wholesome meal in and of itself, as fresh cut vegetables like egg plant, lady fingers and tomatoes, are added and stewed with the fish head in the 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

The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish. Singapore Fish Head Curry is one of the most popular - Signature dishes in the Country. Right up there, with the Chilli Crab and Fried Carrot Cake. Don't forget to serve this with steamed rice.

So that’s going to wrap it up for this special food fish head curry (malaysia original style) recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!