Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, fish head curry (malaysia original style). One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Fish Head Curry (Malaysia original style) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Fish Head Curry (Malaysia original style) is something which I have loved my entire life.
Fish head curry (Malay and Indonesian: kari kepala ikan or gulai kepala ikan) is a dish in Indonesian, Malaysian and Singaporean cuisines with mixed Indian and Chinese origins. 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.
To get started with this particular recipe, we have to 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 it.
The ingredients needed to make Fish Head Curry (Malaysia original style):
- Prepare 3-4 Fish heads Or with fish meats Salmon, Seabass
- Make ready 100 grams Coconut milk (preferable Kara coconut milk)
- Take 1 liter water or more
- Get 125 grams Fish Curry Powder. Can be more
- Take 1 small tea spoon Fenugreek Seeds
- Make ready 1 small tea spoon Mustard Seeds
- Make ready 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
- Make ready 1 Holland or Red onion (cut /chopped into long slices)
- Get 1 Aubergine
- Prepare 6 okra/lady fingers (wash and cut the top)
- Prepare 3 green chili or red chili
- Get 1 big tea spoon ginger paste
- Make ready 1 big tea spoon garlic paste
- Prepare 1 big tea spoon cili powder
- Prepare 3 stick/stalks curry leaves
- Get 8 big tsp Sunflower Oil
- Get 1 liters water and can be more
- Take White pepper and Black pepper
- Make ready 1 1/2 big tsp brown sugar
- Take Sea Salt
- Take 2 pans/wok
With South Indian origins, it uses a combination of. I had fish head curry there twice. The first time I was alone. Not sure if the quality had dropped even further but I thought it tasted much worse than when I first tasted it last year.
Steps 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
Jalan Kampung Attap, Kampung Attap, Kuala Lumpur. Appetizing & delicious Tamarind Fish Head Curry, make you want to have a second serving of rice to go with it. Anyone who has been to South East Asia, specifically Malaysia or Singapore, would Unlike Indian curry dishes that use fish meat as its protein, fish heads are a well-loved protein. 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.
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