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Before you jump to Fish Head Curry (Malaysia original style) recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.
Almost each and every “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. There’s some worth to that. From time to time, though, the last thing you want is to have to prepare a meal from scratch. Sometimes you just wish to hit the drive through en route to your home and call it a day. Why shouldn’t you be able to do this every so often and not have a bunch of guilt about slipping up on your diet program? You are able to do this because many of the popular joints are now promoting “healthy” menu selections to keep their businesses up. Here is how you can find healthy food choices at the drive through.
Choose a drive through according to whether or not it has better options available. Arby’s for example, is void of burgers. As an alternative it is possible to select from roast beef sandwiches, salads, wraps and other healthier items. Wendy’s, of course, is known for its square burgers, nevertheless the menu there has lots of healthy choices like salad, potatoes and chili. Not every thing is McDonalds featuring its deep fried chicken parts and also other terribly unfit items.
Logic states that that one the simplest way to stay balanced is to bypass the drive through and never eat fast food. Most of the time this is a good idea but if you make great choices, there’s no reason you can’t visit your drive through once in a while. Sometimes the best thing is to let someone else make your dinner. If you decide on 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 cook fish head curry (malaysia original style) using 24 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Fish Head Curry (Malaysia original style):
- Get 3-4 Fish heads Or with fish meats Salmon, Seabass
- You need 100 grams Coconut milk (preferable Kara coconut milk)
- Take 1 liter water or more
- Prepare 125 grams Fish Curry Powder. Can be more
- Get 1 small tea spoon Fenugreek Seeds
- Get 1 small tea spoon Mustard Seeds
- You need 1 small tea spoon cumin powder
- Get 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
- Prepare 1 Holland or Red onion (cut /chopped into long slices)
- You need 1 Aubergine
- Take 6 okra/lady fingers (wash and cut the top)
- Get 3 green chili or red chili
- Take 1 big tea spoon ginger paste
- You need 1 big tea spoon garlic paste
- Prepare 1 big tea spoon cili powder
- Prepare 3 stick/stalks curry leaves
- Provide 8 big tsp Sunflower Oil
- Use 1 liters water and can be more
- Prepare White pepper and Black pepper
- Prepare 1 1/2 big tsp brown sugar
- Prepare Sea Salt
- Provide 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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