Easiest Way to Prepare Ultimate Fish Head curry/gravy

Fish Head curry/gravy. 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.

Fish Head curry/gravy 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 is a soupy dish made by braising a fish head in a coconut milk soup base, flavoured with an aromatic curry spice paste, tamarind juices and seasonings.

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, fish head curry/gravy. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Fish Head curry/gravy is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Fish Head curry/gravy is something that I have loved my entire life.

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.

To get started with this particular recipe, we have to 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. {Prepare 1 of large fish head (approximately 1kg Katla).
  2. {Make ready 2 tbsp of mustard oil.
  3. {Take 1/2 tbsp of turmeric powder.
  4. {Get 1 tbsp of salt.
  5. {Take 1 tbsp of cumin powder.
  6. {Make ready 1 tbsp of coriander powder.
  7. {Prepare 2 of chilli green.
  8. {Prepare 1 tsp of Cumin seeds.
  9. {Get As needed of Coriander leaves..

This really is a wholesome meal in and of itself, as fresh cut vegetables like egg plant, lady fingers and tomatoes, are added and stewed with the fish head in the curry. Heat oil in a pan, add in mustard, fenugreek and curry leaves. Add in onions and saute till light golden. Add in ginger garlic paste and saute for a min.

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..

Add in tomatoes and cook till it gets mushy. Fish Head Curry is perhaps one of our local comfort dish enjoyed by people of races and backgrounds. A good fish head curry often times rely on the freshness and quality of the fish as well as the textures and flavours of the curry itself. The Singapore Fish head curry uses Large Fish Heads with white flaky flesh. Angoli (Gold Band Snapper) is a popular choice for the fish head curry, but I have made it with others including White Snapper too. (I just look for a white-fleshed fish head that does not look fierce.

So that’s going to wrap it up with this special food fish head curry/gravy recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

Leave a Reply

Your email address will not be published.