Recipe of Perfect Nyonya Fish Head Curry

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, nyonya fish head curry. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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. It is not a problem to cook using a whole fish (cut into three parts).

Nyonya Fish Head Curry is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Nyonya Fish Head Curry is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have nyonya fish head curry using 24 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Nyonya Fish Head Curry:

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

In a wok or clay pot, hit up the oil and add the belachan and the paste. Along the way, add the chicken stock, curry powder, salt, chilli paste, assam keping and lemongrass stalks. Then add in the fish head and vegetables and cover with a lid. This Curry Fish Head recipe is essentially a Nyonya ikan tumis recipe, but made with Garoupa fish head so I would call this a Nyonya Curry Fish Head as there is no curry powder and curry leaf used.

Instructions to make Nyonya Fish Head Curry:

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.

Then add in the fish head and vegetables and cover with a lid. This Curry Fish Head recipe is essentially a Nyonya ikan tumis recipe, but made with Garoupa fish head so I would call this a Nyonya Curry Fish Head as there is no curry powder and curry leaf used. 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. Fish head curry is a dish of relative popularity amongst Malaysians and Singaporeans and tourists there, although it is generally not categorised as cheap hawker fare.

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