Fish Head curry/gravy
Fish Head curry/gravy

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fish head curry/gravy. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Fish Head curry/gravy is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Fish Head curry/gravy is something that I’ve loved my entire life.

Cooking Crab Curry - Crab Recipe - Crab Curry South Indian Style - How to Clean and Cook Crabs. 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. Curry Fish Head is, and will always be, a part of Singapore's identity.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook fish head curry/gravy using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Fish Head curry/gravy:
  1. Get 1 large fish head (approximately 1kg Katla)
  2. Take 2 tbsp mustard oil
  3. Take 1/2 tbsp turmeric powder
  4. Make ready 1 tbsp salt
  5. Make ready 1 tbsp cumin powder
  6. Take 1 tbsp coriander powder
  7. Make ready 2 chilli green
  8. Make ready 1 tsp Cumin seeds
  9. Make ready As needed Coriander leaves.

Heat oil in a wok or saucepan, add curry seeds mixture and ginger and stir fry over high heat for two to three minutes till the seeds pop. You may add more liquid if there is not enough gravy. Fish head curry is immensely popular in Malaysia and Singapore. With South Indian origins, it uses a combination of various spices and ingredients to create its well accepted delectable taste.

Instructions to make Fish Head curry/gravy:
  1. 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
  2. After that make a paste of salt,turmeric powder, cumin powder, coriander powder…
  3. Now add the paste in the pan and stir it properly…cover the lid and cook it for 10 mins…now add coriander leaves..
  4. Cook it for some 2 mins and your gravy is ready.

Fish head curry is immensely popular in Malaysia and Singapore. With South Indian origins, it uses a combination of various spices and ingredients to create its well accepted delectable taste. Comprising of tangy curry gravy, assorted pineapples, tomatoes and vegetables and succulent fish head - it is a pity that this stellar platter is often overshadowed by the other fish dishes available." Useful recommendation? The head of any large fish can be cooked as fish head curry. When cooked at home, the level of heat can be adjusted to make it truly enjoyable.

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