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Fish Head Curry (Malaysia original style) cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be introduced at several standard situations also. I am certain you will see lots of people who just like the Fish Head Curry (Malaysia original style) dishes you make.

Alright, don’t linger, let’s plan this fish head curry (malaysia original style) formula with 24 substances which are definitely easy to find, and we have to process them at the very least through 6 methods. You should invest a while on this, so the resulting food could be perfect.

Composition of Fish Head Curry (Malaysia original style):

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

Fish Head Curry (Malaysia original style) process:

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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