Nyonya Fish Head Curry
Nyonya Fish Head Curry

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, nyonya fish head curry. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Huge Selection on Second Hand Books. 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.

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 delicious. It’s appreciated 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 particular recipe, we have to first prepare a few ingredients. You can have nyonya fish head curry using 24 ingredients and 6 steps. Here is how you can achieve it.

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

Then add in the fish head and vegetables and cover with a lid. All content provided on this site is for informational purposes only and should not be construed as medical or health advice. Always share recipes. © Nyonya Cooking. All content provided on this site is for informational purposes only and should not be construed as medical or health advice.

Steps 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.

Always share recipes. © Nyonya Cooking. All content provided on this site is for informational purposes only and should not be construed as medical or health advice. Dish to cook for my wife Birthday 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.

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