Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, fish head curry/gravy. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Type of fish As mentioned, red sea bream is typically used in fish head curry. Other white fleshed fishes such as sea bass, gilt-head bream or talapia are also suitable for making this flavourful curry. In most western countries, fish heads are not readily available. Whereas Nyonya Fish Head Curry is from the Malaysian Chinese community who had adopted the Malay culture.
Fish Head curry/gravy is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Fish Head curry/gravy is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have fish head curry/gravy using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Fish Head curry/gravy:
- Get 1 large fish head (approximately 1kg Katla)
- Prepare 2 tbsp mustard oil
- Get 1/2 tbsp turmeric powder
- Get 1 tbsp salt
- Make ready 1 tbsp cumin powder
- Get 1 tbsp coriander powder
- Get 2 chilli green
- Take 1 tsp Cumin seeds
- Prepare As needed Coriander leaves.
We used yellow curry paste; you can always opt for green or red. Fish head curry here gets the fish heads from Red Snapper ('Ikan Merah'), which is an ocean fish, and in this case a perfect fish for this recipe. When a fish naturally grows up wearing such a large, meat-filled skull, and that fish finds its way into a curry cooked in Malaysia's spicy style - its truly a joyous thing to behold. Fish head curry is a soupy dish made by braising a fish head in a coconut milk soup base, flavoured with an aromatic curry spice paste, tamarind juices and seasonings.
Steps to make Fish Head curry/gravy:
- Wash the fish head and marinate it with salt and turmeric…keep aside for 10 mins.Now take a pan add oil in it and cumin seeds and fry the fish head..properly
- After that make a paste of salt,turmeric powder, cumin powder, coriander powder…
- Now add the paste in the pan and stir it properly…cover the lid and cook it for 10 mins…now add coriander leaves..
- Cook it for some 2 mins and your gravy is ready.
When a fish naturally grows up wearing such a large, meat-filled skull, and that fish finds its way into a curry cooked in Malaysia's spicy style - its truly a joyous thing to behold. Fish head curry is a soupy dish made by braising a fish head in a coconut milk soup base, flavoured with an aromatic curry spice paste, tamarind juices and seasonings. This really is a wholesome meal in and of itself, as fresh cut vegetables like egg plant, lady fingers and tomatoes, are added and stewed with the fish head in the curry. The Singapore Fish head curry uses Large Fish Heads with white flaky flesh. Angoli (Gold Band Snapper) is a popular choice for the fish head curry, but I have made it with others including White Snapper too. (I just look for a white-fleshed fish head that does not look fierce.
So that is going to wrap it up for this exceptional food fish head curry/gravy recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
