Fish Head Curry (Malaysia original style)

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive 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 is gonna smell and look delicious.

Fish Head Curry (Malaysia original style) is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They're fine and they look fantastic. Fish Head Curry (Malaysia original style) is something that I have loved my whole life.

Many things affect the quality of taste from Fish Head Curry (Malaysia original style), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fish Head Curry (Malaysia original style) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fish Head Curry (Malaysia original style) is 3 to 4 peoples. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fish Head Curry (Malaysia original style) estimated approx 1 hour.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Fish Head Curry (Malaysia original style) using 24 ingredients and 6 steps. Here is how you cook it.

My recipes is more to original Malaysian Authentic recipe with influence by mixture of culture from Penang Mamak, Malacca Cheti, Indian, Chinese Nyonya and also Malay.
Fish head is a famous dish in Malaysia, Thailand, Singapore and Indonesia not to mention Brunei.

Ingredients and spices that need to be Get to make Fish Head Curry (Malaysia original style):

1. 3-4 Fish heads Or with fish meats Salmon, Seabass
2. 100 grams Coconut milk (preferable Kara coconut milk)
3. 1 liter water or more
4. 125 grams Fish Curry Powder. Can be more
5. 1 small tea spoon Fenugreek Seeds
6. 1 small tea spoon Mustard Seeds
7. 1 small tea spoon cumin powder
8. 2 red onion medium size (blend it with a 1/2 cups water)
9. 1 small tea spoon fennel seeds powder
10. 2-3 tomatoes
11. 1 Holland or Red onion (cut /chopped into long slices)
12. 1 Aubergine
13. 6 okra/lady fingers (wash and cut the top)
14. 3 green chili or red chili
15. 1 big tea spoon ginger paste
16. 1 big tea spoon garlic paste
17. 1 big tea spoon cili powder
18. 3 stick/stalks curry leaves
19. 8 big tsp Sunflower Oil
20. 1 liters water and can be more
21. White pepper and Black pepper
22. 1 1/2 big tsp brown sugar
23. Sea Salt
24. 2 pans/wok

Instructions to make 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

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So that is going to wrap it up for this special food Easiest Way to Prepare Speedy Fish Head Curry (Malaysia original style). Thank you very much for reading. I'm sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!