How to Cook Yummy 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. 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.

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. When the oil rises up, add in the lady fingers and fish. You can cook Fish Head Curry (Malaysia original style) using 24 ingredients and 6 steps. Here is how you cook it.

Ingredients of Fish Head Curry (Malaysia original style)

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

Singapore Fish Head Curry is one of the most popular - Signature dishes in the Country. Right up there, with the Chilli Crab and Fried Carrot Cake. The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish.

Fish Head Curry (Malaysia original style) instructions

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.

It's like the most delicious fish curry ever, on par with our own Indonesian style fish head 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. If you ever had the chance to visit Malaysia, be sure to order this. TWO TYPES OF FISH HEAD CURRY IN MALAYSIA.