Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, fish head curry/gravy. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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. 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.
Fish Head curry/gravy is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Fish Head curry/gravy is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have fish head curry/gravy using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Fish Head curry/gravy:
- Make ready 1 large fish head (approximately 1kg Katla)
- Get 2 tbsp mustard oil
- Make ready 1/2 tbsp turmeric powder
- Make ready 1 tbsp salt
- Prepare 1 tbsp cumin powder
- Prepare 1 tbsp coriander powder
- Make ready 2 chilli green
- Prepare 1 tsp Cumin seeds
- Get As needed Coriander leaves.
Whereas Nyonya Fish Head Curry is from the Malaysian Chinese community who had adopted the Malay culture. 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. Nyonya fish head curry uses herbs like laksa leaves and torch ginger flower In this recipe, fish head curry is cooked with grocery-bought curry paste for convenience so that cooks making the dish for the first time will not get overwhelmed by the number of spices that need to be toasted and ground to make the base for the dish. We used yellow curry paste; you can always opt for green or red.
Instructions 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.
Nyonya fish head curry uses herbs like laksa leaves and torch ginger flower In this recipe, fish head curry is cooked with grocery-bought curry paste for convenience so that cooks making the dish for the first time will not get overwhelmed by the number of spices that need to be toasted and ground to make the base for the dish. We used yellow curry paste; you can always opt for green or red. 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. Some of them look so scary!
So that is going to wrap it up for this exceptional food fish head curry/gravy recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
