How to Prepare Award-winning Fish Head Curry (Malaysia original style)

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, fish head curry (malaysia original style). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Fish Head Curry (Malaysia original style) is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Fish Head Curry (Malaysia original style) is something that I have loved my entire life. They’re fine 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. There are two types of Fish Head Curry: Mamak Fish Head Curry and Nyonya Fish Head Curry. Mamak-style is from the Indian & Muslim community in Malaysia. In this curry, we used spices like mustard seeds.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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. Prepare 3-4 Fish heads Or with fish meats Salmon, Seabass
2. Take 100 grams Coconut milk (preferable Kara coconut milk)
3. Prepare 1 liter water or more
4. Get 125 grams Fish Curry Powder. Can be more
5. Prepare 1 small tea spoon Fenugreek Seeds
6. Prepare 1 small tea spoon Mustard Seeds
7. Get 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. Prepare 2-3 tomatoes
11. Get 1 Holland or Red onion (cut /chopped into long slices)
12. Take 1 Aubergine
13. Prepare 6 okra/lady fingers (wash and cut the top)
14. Get 3 green chili or red chili
15. Get 1 big tea spoon ginger paste
16. Get 1 big tea spoon garlic paste
17. Make ready 1 big tea spoon cili powder
18. Take 3 stick/stalks curry leaves
19. Make ready 8 big tsp Sunflower Oil
20. Take 1 liters water and can be more
21. Make ready White pepper and Black pepper
22. Make ready 1 1/2 big tsp brown sugar
23. Take Sea Salt
24. Get 2 pans/wok

In Southeast Asian, fish head curry are immensely popular in Malaysia, Singapore and Indonesia. There are few different recipe to cook this dish that origins from south Indian. 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. Fish head curry here gets the fish heads from Red Snapper ('Ikan Merah'), which is an ocean fish, and in this case a perfect fish for this recipe.

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

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. Fish head curry here gets the fish heads from Red Snapper ('Ikan Merah'), which is an ocean fish, and in this case a perfect fish for this recipe. When a fish naturally grows up wearing such a large, meat-filled skull, and that fish finds its way into a curry cooked in Malaysia's spicy style - its truly a joyous thing to behold. Pour in oil in a pot and heat up. When the oil rises up, add in the lady fingers and fish.

So that is going to wrap this up for this exceptional food fish head curry (malaysia original style) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!