Easiest Way to Cook Appetizing Fish Head Curry (Malaysia original style)

Fish Head Curry (Malaysia original style). Add onions, curry leaves and lemon grass and continue to stir-fry. Pour in tamarind juice and bring to a boil. Stir in santan, tomatoes, lady's fingers, and red and green chillies. 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.

TWO TYPES OF FISH HEAD CURRY IN MALAYSIA. 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. You can have Fish Head Curry (Malaysia original style) using 24 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Fish Head Curry (Malaysia original style)

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

In this curry, we used spices like mustard seeds. Whereas Nyonya Fish Head Curry is from the Malaysian Chinese community who had adopted the Malay culture. When the oil rises up, add in the lady fingers and fish. Singapore Fish Head Curry is one of the most popular - Signature dishes in the Country.

Fish Head Curry (Malaysia original style) step by step

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.

Right up there, with the Chilli Crab and Fried Carrot Cake. Fish head curry is a soupy dish made by braising a fish head in a coconut milk soup base, flavoured with an aromatic curry spice paste, tamarind juices and seasonings. 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. 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.