Fish Head Curry (Malaysia original style) - Family warmth and closeness is usually obtained in easy strategies. A single of them is cooking and serving meals for the family members. As a housewife, certainly you do not wish to miss a meal with each other proper? Cuisine also can be the crucial to a content loved ones, quite a few really feel homesick since their cooking has been found elsewhere.
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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 is one of them.
Fish Head Curry (Malaysia original style) is one of the most well liked of recent trending foods in the world. It's simple, it's quick, it tastes delicious. It's enjoyed by millions every day. Fish Head Curry (Malaysia original style) is something which I've loved my whole life. They're nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook fish head curry (malaysia original style) using 24 ingredients and 6 steps. Here is how you cook that.
Composition needed to serve Fish Head Curry (Malaysia original style):
- 3-4 Fish heads Or with fish meats Salmon, Seabass
- 100 grams Coconut milk (preferable Kara coconut milk)
- 1 liter water or more
- 125 grams Fish Curry Powder. Can be more
- 1 small tea spoon Fenugreek Seeds
- 1 small tea spoon Mustard Seeds
- 1 small tea spoon cumin powder
- 2 red onion medium size (blend it with a 1/2 cups water)
- 1 small tea spoon fennel seeds powder
- 2-3 tomatoes
- 1 Holland or Red onion (cut /chopped into long slices)
- 1 Aubergine
- 6 okra/lady fingers (wash and cut the top)
- 3 green chili or red chili
- 1 big tea spoon ginger paste
- 1 big tea spoon garlic paste
- 1 big tea spoon cili powder
- 3 stick/stalks curry leaves
- 8 big tsp Sunflower Oil
- 1 liters water and can be more
- White pepper and Black pepper
- 1 1/2 big tsp brown sugar
- Sea Salt
- 2 pans/wok
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. Commonly found at many Indian eateries like "mamak", fish. Curry Fish Head - A mean pot of curry, and goes very well with steamed white rice.
Instructions to cook 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
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. Curry Fish Head is, and will always be, a part of Singapore's identity. Seafood Restaurant in Petaling Jaya, Malaysia. '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. Ive always loved curry and Ive always loved fish heads, so fish head curry would naturally be one of my favorite foods to eat - theres nothing not to like about digging out little bits We checking out three different fish head restaurants in Kuala Lumpur, each serving a totally different style of fish head.
So that's going to wrap it up for this exceptional food fish head curry (malaysia original style) recipe. Thank you very much for reading. I am confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
