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Fish Head Curry (Malaysia original style)
Fish Head Curry (Malaysia original style)

Before you jump to Fish Head Curry (Malaysia original style) recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.

Almost every single “get healthy” and “weight loss” posting you read will tell you to skip the drive through and make all of your meals yourself. There’s some worth to that. But at times the last thing you would like to do is put together a whole dinner for yourself and your family. Sometimes almost all you desperately want is to go to the drive through and get home quickly. Why shouldn’t you have the ability to do this every now and then and not have a bunch of guilt about slipping up on your diet? This is because most well-known fast food restaurants on the market are trying to “healthy up” their selections. Here is how to eat healthy and balanced when you hit the drive through.

Aim toward the side dishes. It wasn’t so long ago that French Fries were your only side dish selection at a restaurant. Now most of the fast food selections have been widened a great deal. There are many salads around these days. Chili is yet another choice. You can also get a baked potato. You can make fruit. There are countless possibilities that you can choose that do not force you to ingest foods that have been deep fried. Instead of the pre-determined “meal deals” make an effort to build a meal from side dishes. You’ll keep your calorie and fatty food count low and escape time and effort.

Logic says that one the simplest way to stay healthy is to avoid the drive through and never eat fast food. While, for the most part, this is a good plan, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Often the thing you need most is just to have someone else do the cooking. If you choose healthy products, the guilt usually associated with hitting the drive through shouldn’t be so bad.

We hope you got benefit from reading it, now let’s go back to fish head curry (malaysia original style) recipe. You can have fish head curry (malaysia original style) using 24 ingredients and 6 steps. Here is how you cook that.

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