(Fish Head Curry)


FISH HEAD CURRY (KARI KEPALA IKAN)



Next recipes is Fish Head Curry. The fish head curry is my favourite food too. I love this dish because my sister loves to cook fish head curry. Fish head curry is a dish in Malaysia and Singapore cuisine with Indian and Chinese origins. The red head of the fish is cooked in a Kerala-style curry with various vegetables such as jugs and eggplants. It is usually served with either rice or bread, or as a shared dish. 
INGREDIENTS

Nutrition

  • 1whole fish heads, cut into 2 or 600 g fish steaks
  • 10g ginger, thinly shredded
  • 3garlic cloves, thinly sliced
  • 3onions, thinly sliced
  • 5tablespoons curry paste (recipe follows)
  • 3tomatoes, quartered
  • 6red chilies, slit into half lengthwise
  • 6green chilies, slit into half lengthwise
  • 2 -3sprigs curry leaves
  • 1⁄2-1teaspoon salt
  • 1tablespoon sugar
  • 1tablespoon tamarind paste, diluted with
  • 1⁄2cup water
  • 1cup coconut milk(regular not the lite version)

  • CURRY POWDER (SEEDS MIXTURE)

  • 250g coriander powder
  • 60g cumin powder
  • 150g chili powder
  • 30g turmeric powder
  • 20g black pepper
  • 10g ground fenugreek
  • 5tablespoons sunflower oil

  • DIRECTIONS

    1.                                      Wash the fish head or fish steaks and pat dry. Keep aside.
    2. Heat oil in a wok or saucepan, add curry seeds mixture and ginger and stir fry over high heat for two to three minutes till the seeds pop.
    3. Cool slightly then pulse in a food processor to create the paste.
    4. In the same wok or sauce pan with the remaining oil, add garlic and stir fry till lightly browned.
    5. Add the curry paste and stir fry till fragrant and cooked.
    6. Add the onions and stir fry briefly for about one minute.
    7. Put in half of the coconut milk, bring to a boil, remember to keep stirring to avoid curdling.
    8. Add the fish, cook for 10 minutes before adding the remaining coconut milk and the tamarind juice.
    9. Add the tomatoes, red chilli, green chilli, curry leaves, salt and sugar.
    10. Simmer gently for about five to eight minutes or until the sauce is thickened to a desired consistency and the fish is cooked through.
    11. You may add more liquid if there is not enough gravy.
    12. Serve with steaming hot rice.
    13. Thats all my recipes.
    14. Create by: Nur Hidayah

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