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The ingredients needed to cook Fish Head Curry (Malaysia original style):
- Use 3-4 Fish heads Or with fish meats Salmon, Seabass
- Provide 100 grams Coconut milk (preferable Kara coconut milk)
- Take 1 liter water or more
- Get 125 grams Fish Curry Powder. Can be more
- Use 1 small tea spoon Fenugreek Seeds
- Get 1 small tea spoon Mustard Seeds
- Use 1 small tea spoon cumin powder
- Prepare 2 red onion medium size (blend it with a 1/2 cups water)
- You need 1 small tea spoon fennel seeds powder
- Use 2-3 tomatoes
- Get 1 Holland or Red onion (cut /chopped into long slices)
- Use 1 Aubergine
- Take 6 okra/lady fingers (wash and cut the top)
- Provide 3 green chili or red chili
- You need 1 big tea spoon ginger paste
- Use 1 big tea spoon garlic paste
- Take 1 big tea spoon cili powder
- Provide 3 stick/stalks curry leaves
- Take 8 big tsp Sunflower Oil
- Take 1 liters water and can be more
- You need White pepper and Black pepper
- Use 1 1/2 big tsp brown sugar
- You need Sea Salt
- Take 2 pans/wok
Steps to make 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
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