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

Hello everybody, I 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 will make it a bit tasty. This will be really delicious.

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. Seafood Restaurant in Petaling Jaya, Malaysia.

Fish Head Curry (Malaysia original style) is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Fish Head Curry (Malaysia original style) is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. 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. Make ready 3-4 Fish heads Or with fish meats Salmon, Seabass
  2. Make ready 100 grams Coconut milk (preferable Kara coconut milk)
  3. Get 1 liter water or more
  4. Take 125 grams Fish Curry Powder. Can be more
  5. Prepare 1 small tea spoon Fenugreek Seeds
  6. Get 1 small tea spoon Mustard Seeds
  7. Prepare 1 small tea spoon cumin powder
  8. Prepare 2 red onion medium size (blend it with a 1/2 cups water)
  9. Make ready 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. Take 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. Get 1 big tea spoon garlic paste
  17. Prepare 1 big tea spoon cili powder
  18. Take 3 stick/stalks curry leaves
  19. Get 8 big tsp Sunflower Oil
  20. Take 1 liters water and can be more
  21. Take White pepper and Black pepper
  22. Prepare 1 1/2 big tsp brown sugar
  23. Take Sea Salt
  24. Make ready 2 pans/wok

In this curry, we used spices like Whereas Nyonya Fish Head Curry is from the Malaysian Chinese community who had adopted the. '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. 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. Curry Fish Head is, and will always be, a part of Singapore's identity. Fish head curry is immensely popular in Malaysia and Singapore.

Steps 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

Curry Fish Head is, and will always be, a part of Singapore's identity. 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. The curry spices in this are properly fried till perfection.

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