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Fish Head Curry (Malaysia original style)
Fish Head Curry (Malaysia original style)

Before you jump to Fish Head Curry (Malaysia original style) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.

You already are aware of how important it is to have a fit and healthy heart. Give it some thought: How can the rest of your body remain healthy if your heart is in bad shape? You already know that if you want your heart to be healthy, you need to stick to a good and healthy lifestyle and get regular exercise. Did you know, though, that several specific foods are great for improving the health of your heart? In this article, you will learn which foods are good for your heart.

Fish is perhaps the healthiest food you can eat up. You’re probably already aware of this since your physician has instructed you to consume some fish twice or thrice a week. This is especially true for those with heart problems or are concerned that their hearts are not in good shape. Fish is rich in Omega 3’s which are elements that process cholesterol and transform it into healthy energy. Try to include fish in at least two of your meals every week.

There are many foods that you can eat that will be great for your body. The truth is that all the foods that we’ve discussed here can help your body in many ways. They are particularly great, though, for promoting a healthy heart. Start eating these health food every day. Your heart is going to be much healthier if you do!

We hope you got benefit from reading it, now let’s go back to fish head curry (malaysia original style) recipe. You can cook fish head curry (malaysia original style) using 24 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Fish Head Curry (Malaysia original style):
  1. Provide 3-4 Fish heads Or with fish meats Salmon, Seabass
  2. Get 100 grams Coconut milk (preferable Kara coconut milk)
  3. Get 1 liter water or more
  4. Provide 125 grams Fish Curry Powder. Can be more
  5. Take 1 small tea spoon Fenugreek Seeds
  6. Prepare 1 small tea spoon Mustard Seeds
  7. Provide 1 small tea spoon cumin powder
  8. Provide 2 red onion medium size (blend it with a 1/2 cups water)
  9. Prepare 1 small tea spoon fennel seeds powder
  10. Provide 2-3 tomatoes
  11. Take 1 Holland or Red onion (cut /chopped into long slices)
  12. You need 1 Aubergine
  13. Use 6 okra/lady fingers (wash and cut the top)
  14. Prepare 3 green chili or red chili
  15. You need 1 big tea spoon ginger paste
  16. You need 1 big tea spoon garlic paste
  17. You need 1 big tea spoon cili powder
  18. You need 3 stick/stalks curry leaves
  19. Get 8 big tsp Sunflower Oil
  20. Get 1 liters water and can be more
  21. Prepare White pepper and Black pepper
  22. You need 1 1/2 big tsp brown sugar
  23. Provide Sea Salt
  24. Provide 2 pans/wok
Steps to make Fish Head Curry (Malaysia original style):
  1. 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
  2. Step 2 - Blend Garlic. - Blend ginger - Blend shallot - Dried chili boiled after that blend or chili powder
  3. 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
  4. 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..
  5. 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.
  6. 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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