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

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, fish head curry (malaysia original style). One of my favorites. This time, I will make it a little bit tasty. 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 is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Fish Head Curry (Malaysia original style) is something that I’ve loved my whole life. They’re fine and they look fantastic.

We checking out three different fish head restaurants in Kuala Lumpur, each serving a totally different style of fish head. Annuar is an amazing hard working man who has been selling his south Indian Muslim style fish head curry for a long time and has a loyal following. Fish head curry (Malay and Indonesian: kari kepala ikan) is a dish in Indonesian, Malaysian and Singaporean cuisines with mixed Indian and Chinese origins.

To begin with this 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. 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. Get 125 grams Fish Curry Powder. Can be more
  5. Prepare 1 small tea spoon Fenugreek Seeds
  6. Take 1 small tea spoon Mustard Seeds
  7. Prepare 1 small tea spoon cumin powder
  8. Make ready 2 red onion medium size (blend it with a 1/2 cups water)
  9. Get 1 small tea spoon fennel seeds powder
  10. Make ready 2-3 tomatoes
  11. Make ready 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. Prepare 3 green chili or red chili
  15. Get 1 big tea spoon ginger paste
  16. Get 1 big tea spoon garlic paste
  17. Prepare 1 big tea spoon cili powder
  18. Prepare 3 stick/stalks curry leaves
  19. Get 8 big tsp Sunflower Oil
  20. Prepare 1 liters water and can be more
  21. Take White pepper and Black pepper
  22. Make ready 1 1/2 big tsp brown sugar
  23. Get Sea Salt
  24. Get 2 pans/wok

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. Curry Fish Head is, and will always be, a part of Singapore's identity. Curry Fish Head - A mean pot of curry, and goes very well with steamed white rice.

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

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. '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. Places Tanjong Tokong, Pulau Pinang, Malaysia Tanjung Famous Fish Head Curry. It is basically a mix of Lucky Peach's Malaysian Fish Head Curry recipe and this video of a Singaporean Fish Head Curry, which are essentially the same thing. Overall, it turned out pretty good.

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