Recipe of Speedy Nyonya Fish Head Curry

Nyonya Fish Head Curry Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Fish head curry is immensely popular in Malaysia and Singapore. With South Indian origins, it uses a combination of various spices and Due to its popularity, there is now a variety of fish head curries depending on the ethnic flavour profiles such as Nyonya fish head curry or Thai fish head curry.

Here is the best “Nyonya Fish Head Curry” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Nyonya Fish Head Curry

1. Prepare 1 of Snapper Fish Head (be sure to remove the gills).
2. Prepare of Blended Paste (processed in a blender);.
3. Prepare 40 g of Shallots.
4. You need 20 g of Ginger.
5. Make ready 20 g of Garlic.
6. You need 3 pc of Red Chillies.
7. Take 6 pc of Dried Chillies.
8. Make ready 20 g (2 cm) of Turmeric Root.
9. Make ready of Spices (mix well in a bowl);.
10. It’s 3 tsp of Coriander Powder.
11. Take 1 tsp of Cumin Powder.
12. Prepare 1 Tbsp of Shrimp Paste (Belacan).
13. Make ready of Vegetables;.
14. Make ready 3 pc of Okra (cut into pieces).
15. You need 1 of Eggplant (cut into pieces).
16. It’s of Other Ingredients;.
17. Take 1-2 cups of Coconut Milk.
18. Make ready 3 Tbsp of Cooking Oil.
19. You need 2 stick of Lemongrass (bruised).
20. It’s 2 pc of Tamarind Slices.
21. Take 1 sprig of Curry Leaves.
22. Make ready 1 of Ginger Flower (sliced middle).
23. It’s as needed of Salt to taste.
24. Make ready 1 Tbsp of Palm Sugar.

Trova immagini stock HD a tema Nyonya Fish Head Curry e milioni di altre foto, illustrazioni e contenuti vettoriali stock royalty free nella vasta raccolta di Shutterstock.Migliaia di nuove immagini di alta qualità aggiunte ogni giorno.Perut ikan—literally means fish stomach—is a signature Nyonya specialty that I love very much.The thought of it often sets my stomach rumbling and mouth watering.

Nyonya Fish Head Curry instructions

1. In a pot, heat the oil until hot on high heat and fry the spices until fragrant (10 seconds). Then add the blended paste and mix well. Fry until the oil separates..
2. Next add in 1 or 2 cups of coconut milk (depends on the size of the pot and fish), ginger flower, lemongrass, palm sugar, curry leaves, tamarind slices and mix well. Then add in the fish head and vegetables and cover with a lid..
3. Let it cook for 5 to 10 minutes until vegetables are tender. Turn the fish head on the other side if needed. If there is not enough liquid, an additional 1/2 cup of coconut milk or just water will do..
4. Cook until the sauce has thicken to a desired consistency. Season to taste..
5. NOTE; if you can't find Shrimp Paste, just use 1 Tbsp Dried Shrimp and pound it to a paste.Traditionally you want Red Snapper fish head, but that's too big for 1 person. Rather, Snapper or Sea Bass head fits better. If you are cooking Red Snapper, double the recipe..
6. Commentary - HOW TO EAT FISH HEAD CURRY; If you've had fish head, then you'll know that the head doesn't really have a lot of meat; poor man's food after all. The focus is not really on the meat though, what is great is the curry itself, as it contains all the flavors and nutrients from the fish head..

In this version, typical Nyonya herbs like daun kesum or laksa leaves (Vietnamese coriander) and bunga kantan (torch ginger flower) are used to create a spice paste.Fish head curry (Malay and Indonesian: kari kepala ikan) is a dish in Indonesian, Malaysian and Singaporean cuisines with mixed Indian and Chinese origins.The head of a red snapper is stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants.

As unappetizing as it sounds and perhaps a tad weird to many, Perut ikan is a curry-like dish of various vegetables, aromatic herbs..Pop in to Goodall Cafe Tanjong Tokong and dig into the aroma and spices � See more.The fish was huge, and the generous If you're in need of a Peranakan food fix, head over to IVINS Peranakan.The food is pretty affordable and worth travelling for.Curry Fish Head is, and will always be, a part of Singapore's identity.