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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, fish head curry (malaysia original style). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Fish Head Curry (Malaysia original style) is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Fish Head Curry (Malaysia original style) is something that I’ve loved my entire life. They are fine and they look wonderful.

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.

To get started with this particular recipe, we have to 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. Prepare 100 grams Coconut milk (preferable Kara coconut milk)
  3. Make ready 1 liter water or more
  4. Take 125 grams Fish Curry Powder. Can be more
  5. Get 1 small tea spoon Fenugreek Seeds
  6. Get 1 small tea spoon Mustard Seeds
  7. Take 1 small tea spoon cumin powder
  8. Prepare 2 red onion medium size (blend it with a 1/2 cups water)
  9. Prepare 1 small tea spoon fennel seeds powder
  10. Prepare 2-3 tomatoes
  11. Prepare 1 Holland or Red onion (cut /chopped into long slices)
  12. Prepare 1 Aubergine
  13. Get 6 okra/lady fingers (wash and cut the top)
  14. Make ready 3 green chili or red chili
  15. Get 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. Take 1 liters water and can be more
  21. Take White pepper and Black pepper
  22. Take 1 1/2 big tsp brown sugar
  23. Get Sea Salt
  24. Make ready 2 pans/wok

Curry Fish Head - A mean pot of curry, and goes very well with steamed white rice. Enjoy this great recipe in your home! Furthermore, it's impossible to find very fresh fish head to prepare this dish… This Curry Fish Head recipe is essentially a Nyonya ikan tumis recipe, but made with Garoupa fish. Annuar's Fish Head Curry Bangsar Fish Head Corner Restaurant.

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

Verdict All in all dining at Anuar's Fish Head Curry was an incredibly satisfying experience. Sure, the curry could be better but considering the price we paid it certainly doesn't get any better than this. 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. Fish head curry is a dish where the head of an Ikan Merah (red snapper, literally "Red fish"),is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and Fish Head Curry is a dish created by Singapore's Malayalee.

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