Here is how Fish Head Curry (Malaysia original style) may help you in weight loss
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Before you jump to Fish Head Curry (Malaysia original style) recipe, you may want to read this short interesting healthy tips about Foods That Are Good For Your Heart.
You already are aware that the body calls for the heart to be healthy. Think about this: How can the rest of your body continue to be healthy if your heart is in bad shape? You already know that if you want your heart to be healthy, you have to lead a good and healthy lifestyle and exercise regularly. Still, are you aware that there are a number of foods that have been found to help you improve the health of your heart? Keep reading to discover which foods are great for your heart.
Beans–would you believe it?–are really great for your heart. Sure, the after-effects of ingesting beans may not be the best for your nose, but they are so healthy for you. It doesn’t mean, though, that merely eating beans will undo the detrimental effects of consuming junk foods or make your heart better by magic. What this means is that substituting in edamame or red beans for the chicken on your fresh salad or eating a soy burger in place of the hamburger is what you must do. Fortunately, beans are really tasty and you never know…you might not even miss consuming real meat.
There are a whole lot of foods that you can add to your diet that will be good for your body. The truth is that everything that we’ve mentioned here can help your body in many ways. They are especially great, though, for improving your heart health. Start eating these heart-healthy foods every day. Your heart will greatly benefit from it!
We hope you got benefit from reading it, now let’s go back to fish head curry (malaysia original style) recipe. You can have fish head curry (malaysia original style) using 24 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Fish Head Curry (Malaysia original style):
- You need 3-4 Fish heads Or with fish meats Salmon, Seabass
- Provide 100 grams Coconut milk (preferable Kara coconut milk)
- Use 1 liter water or more
- Use 125 grams Fish Curry Powder. Can be more
- Use 1 small tea spoon Fenugreek Seeds
- You need 1 small tea spoon Mustard Seeds
- Use 1 small tea spoon cumin powder
- Get 2 red onion medium size (blend it with a 1/2 cups water)
- Get 1 small tea spoon fennel seeds powder
- Get 2-3 tomatoes
- Get 1 Holland or Red onion (cut /chopped into long slices)
- Use 1 Aubergine
- Use 6 okra/lady fingers (wash and cut the top)
- Get 3 green chili or red chili
- Provide 1 big tea spoon ginger paste
- Prepare 1 big tea spoon garlic paste
- Provide 1 big tea spoon cili powder
- Get 3 stick/stalks curry leaves
- Get 8 big tsp Sunflower Oil
- Take 1 liters water and can be more
- Prepare White pepper and Black pepper
- Prepare 1 1/2 big tsp brown sugar
- Prepare Sea Salt
- Take 2 pans/wok
Steps to make Fish Head Curry (Malaysia original style):
- Step 1 - Add 1.5 tsp of Tamarinds paste into a bowl filled with 100 ml water. Mix well. Pour the Tamarinds solution into the fish and let it rest for 10 minutes and with sea salt
- Step 2 - Blend Garlic. - Blend ginger - Blend shallot - Dried chili boiled after that blend or chili powder
- Step 3. Spices - Heat 4 big tsp Sunflowers Oil at the medium heat. Saute 1 slices red onion and 1 slices Holland Onion until fragrant before adding 3 stalks of curry leaves, add 1 small tea spoon Fenugreek Seeds and 1 small tea spoon Mustard Seeds, continue sauting until mustards seeds begin to pop then for this step add 1 small tea spoon cumin and 1 small tea spoon fennel seeds powder. - Add 1 tomotes (cut into 4 pcs), 3 ladies fingers, 1/2 aubergine, Slow the fire and put aside
- Step 4. - Heat 4 big Tsp Sunflower oil. Once become medium hot then add blended Ingredients (step 2). With the curry powder paste. When the oil begins to separate from the ingredients add 400 grams of water to the wok. Add 1/2 cups thick tamarinds juice.. Increase the heat to maximum, then add (Step 3) spices. Then additional 500 grams water..
- Step 5 - Once the curry boils, vigorously, add fish In the same time add balance of aubergine, lady fingers, tomatoes and green chili. Reduce the heat to the minimum and let its shimmer until its cooked (estimated cook for 10 to 15 minutes depending on how big portion.. Remove the fish from curry once its cooked put aside. - Add 100 grams of coconut milk, continue simmering for the next 30 minutes, add sugar, Salt, white pepper and black peppers untill become thickers.
- Step 6 - Once the gravy become thick can either put back the fish head and the rest of meat into the curry. Increase the heat to allow its boils once its boil switch off the stove. Serve Fish head curry with Steamed white Rice or with bread. For decoration 1 stick of mint leaves
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