Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, fish head curry (malaysia original style). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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.
Fish Head Curry (Malaysia original style) is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Fish Head Curry (Malaysia original style) is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few components. 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):
- Take 3-4 Fish heads Or with fish meats Salmon, Seabass
- Prepare 100 grams Coconut milk (preferable Kara coconut milk)
- Take 1 liter water or more
- Get 125 grams Fish Curry Powder. Can be more
- Get 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)
- Make ready 1 small tea spoon fennel seeds powder
- Get 2-3 tomatoes
- Make ready 1 Holland or Red onion (cut /chopped into long slices)
- Prepare 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
- Take 1 big tea spoon cili powder
- Get 3 stick/stalks curry leaves
- Get 8 big tsp Sunflower Oil
- Make ready 1 liters water and can be more
- Get White pepper and Black pepper
- Take 1 1/2 big tsp brown sugar
- Get Sea Salt
- Make ready 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.
So that’s going to wrap this up for this exceptional food fish head curry (malaysia original style) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
