Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, fish head curry/gravy. It is one of my favorites. For mine, I will make it a little bit unique. 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. Cooking Crab Curry - Crab Recipe - Crab Curry South Indian Style - How to Clean and Cook Crabs.
Fish Head curry/gravy is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Fish Head curry/gravy is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook fish head curry/gravy using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Fish Head curry/gravy:
- Take 1 large fish head (approximately 1kg Katla)
- Make ready 2 tbsp mustard oil
- Get 1/2 tbsp turmeric powder
- Take 1 tbsp salt
- Prepare 1 tbsp cumin powder
- Prepare 1 tbsp coriander powder
- Make ready 2 chilli green
- Prepare 1 tsp Cumin seeds
- Prepare 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. 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. It is usually served with either rice or bread, or as a shared dish.
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