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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, fish head curry (malaysia original style). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look 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 fast, it tastes delicious. It is appreciated by millions daily. Fish Head Curry (Malaysia original style) is something that I have loved my entire life. They are nice and they look wonderful.

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. There are two types of Fish Head Curry: Mamak Fish Head Curry and Nyonya Fish Head Curry.

To begin 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 that.

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. Get 100 grams Coconut milk (preferable Kara coconut milk)
  3. Make ready 1 liter water or more
  4. Prepare 125 grams Fish Curry Powder. Can be more
  5. Take 1 small tea spoon Fenugreek Seeds
  6. Make ready 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. Take 1 small tea spoon fennel seeds powder
  10. Make ready 2-3 tomatoes
  11. Prepare 1 Holland or Red onion (cut /chopped into long slices)
  12. Get 1 Aubergine
  13. Make ready 6 okra/lady fingers (wash and cut the top)
  14. Take 3 green chili or red chili
  15. Prepare 1 big tea spoon ginger paste
  16. Prepare 1 big tea spoon garlic paste
  17. Prepare 1 big tea spoon cili powder
  18. Make ready 3 stick/stalks curry leaves
  19. Make ready 8 big tsp Sunflower Oil
  20. Prepare 1 liters water and can be more
  21. Get White pepper and Black pepper
  22. Make ready 1 1/2 big tsp brown sugar
  23. Get Sea Salt
  24. Prepare 2 pans/wok

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. 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. If you ask me if there is any difference between the Singapore and Malaysia Curry Fish Head, I do not think it differs.

Step by Step 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

However, I do prefer the Chinese-style of fish head curry as opposed to the Indian-style when I am eating with white steamy rice. As I am a strong believer that any homemadeā€¦ It's like the most delicious fish curry ever, on par with our own Indonesian style fish head curry. It has everything, spicy, sour, sweet, savory, and I can eat my rice just with this dish alone, and I might even have a second helping of rice! Believe me, it is that good. If you ever had the chance to visit Malaysia, be sure to order this.

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 am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this webpage in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope this webpage becomes “the place to be” when it comes to fish head curry (malaysia original style) cooking. Go on get cooking!