Nyonya Fish Head Curry
Nyonya Fish Head Curry

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, nyonya fish head curry. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Nyonya Fish Head Curry is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Nyonya Fish Head Curry is something which I’ve loved my whole life. They are fine and they look fantastic.

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. 🌶 In this NYONYA FISH HEAD CURRY recipe, I included STEP-BY-STEP instructions - from preparing ingredients to cooking it - so that beginner can MAKE IT. 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.

To begin with this recipe, we have to prepare a few components. 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. Prepare 1 Snapper Fish Head (be sure to remove the gills)
  2. Take Blended Paste (processed in a blender);
  3. Take 40 g Shallots
  4. Make ready 20 g Ginger
  5. Prepare 20 g Garlic
  6. Prepare 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. Get 3 tsp Coriander Powder
  11. Take 1 tsp Cumin Powder
  12. Take 1 Tbsp Shrimp Paste (Belacan)
  13. Make ready Vegetables;
  14. Make ready 3 pc Okra (cut into pieces)
  15. Take 1 Eggplant (cut into pieces)
  16. Prepare Other Ingredients;
  17. Prepare 1-2 cups Coconut Milk
  18. Prepare 3 Tbsp Cooking Oil
  19. Get 2 stick Lemongrass (bruised)
  20. Get 2 pc Tamarind Slices
  21. Make ready 1 sprig Curry Leaves
  22. Take 1 Ginger Flower (sliced middle)
  23. Take as needed Salt to taste
  24. Get 1 Tbsp Palm Sugar

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. As unappetizing as it sounds and perhaps a tad weird to many, Perut ikan is a curry-like dish of various vegetables, aromatic herbs. Curry Fish Head is, and will always be, a part of Singapore's identity.

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.

As unappetizing as it sounds and perhaps a tad weird to many, Perut ikan is a curry-like dish of various vegetables, aromatic herbs. Curry Fish Head is, and will always be, a part of Singapore's identity. Unique to Singapore and Malaysia, Curry Fish head is an iconic dish made from stewing a red snapper (angkoli) head in a fragrant pot of curry with assorted. It uses mainly Chinese ingredients but blends them with Southeast Asian spices such as coconut milk, lemon. With South Indian origins, the various ethnic groups of the My Aunty Chin makes a great fish head curry and this is an adaptation of her recipe; with powerful sweet and sour Nyonya flavours.

So that is going to wrap this up with this special food nyonya fish head curry recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!