Fish Head Curry (Malaysia original style)

Name: Fish Head Curry (Malaysia original style)
Total time: 3600 s
Yield: 3 to 4 peoples
Cuisine: British
Ingredients: 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

Suriani Staal Mohamad @cook_25463943

Maarssen, The Nederlands

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.

Suriani Staal Mohamad @cook_25463943

Maarssen, The Nederlands

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Ingredients

1 hour

3 to 4 peoples

3-4Fish heads Or with fish meats Salmon, Seabass
100 gramsCoconut milk (preferable Kara coconut milk)
1 literwater or more
125 gramsFish Curry Powder. Can be more
1small tea spoon Fenugreek Seeds
1small tea spoon Mustard Seeds
1small tea spoon cumin powder
2red onion medium size (blend it with a 1/2 cups water)
1small tea spoon fennel seeds powder
2-3tomatoes
1Holland or Red onion (cut /chopped into long slices)
1Aubergine
6okra/lady fingers (wash and cut the top)
3green chili or red chili
1big tea spoon ginger paste
1big tea spoon garlic paste
1big tea spoon cili powder
3stick/stalks curry leaves
8big tsp Sunflower Oil
1 literswater and can be more
White pepper and Black pepper
1 1/2big tsp brown sugar
Sea Salt
2pans/wok

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Steps

1 hour

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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Suriani Staal Mohamad @cook_25463943

on August 03, 2020 16:52

Maarssen, The Nederlands

I'm Malaysia married to Dutch men, living here in Nederlands for almost 10 years. I run my own Malaysian Authentic Catering Company in the Nederlands under the name of Belanga Malaysia Food Heritage. (Malaysia Kitchen in Nederlands). Cooking is one of my passion and from home cook become entrepreneurs here. Please do follow me in FB and Instagram ok.