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This delicious fish head (or fish fillet) curry is soooo good, you’ll be left wanting more! Here’s an easy, make-from-scratch recipe that makes a hearty, one-pot fish meal, richly flavoured with a tangy curry spice paste, coconut milk, tamarind juice, and fresh vegetables.
One of the most sought after curry in both Malaysian and Singapore is the fish head curry. Commonly found at many Indian eateries like "mamak" , fish head curry is ordered as an additional dish to go with steamed white rice.
This Singaporean fish head curry epitomes the Little Red Dot perfectly: it’s a unique blend of cuisines and flavours. This dish in particular merges South Indian curry aspects with the Chinese favoured dish of steamed fish head. It’s layered and lush and is surprisingly straightforward to make.
Malaysian Fish Head Curry Recipe. South Indian and Malaysian cuisines come together in this spicy vermillion curry that's simmered with fish heads, eggplant, and okra.
A delicious preparation of Fish Head Curry, which is extremely popular in Singapore! Serve with steamed white rice. The Recipe Intro↓ has more information, related links, STEP-WISE Images as well as Recipe Video .
Fish head curry (Malay and Indonesian: kari kepala ikan) is a dish in Indonesian, [1] Malaysian and Singaporean cuisines [2][3] with mixed Indian and Chinese origins. [4] The head of a red snapper is stewed in a Kerala -style curry with assorted vegetables such as okra and eggplants.
Full-bodied, rich and creamy with a slight sourness – this Fish Head Curry is delicious as it is easy to make for dinner. It takes about 30 minutes from start to finish; with the added bonus that it can be made ahead of time. The flavourful gravy goes super well with any rice and roti – super good! 0 from 0 votes.
Nyonya fish head curry uses herbs like laksa leaves and torch ginger flower. These two tropical herbs are hard to get out of Malaysia and Singapore. Growing them in my garden made me understand why – they need a lot of sun and water. And laksa leaves propagates through stems. Maybe that’s why it’s hard to export.
Savory, spicy and tangy, this Fish Head Curry is a one pot meal that takes just 40 minutes from start to finish! Enjoy it on its own or serve it over some rice. Fish heads are rich in flavor with tender meat and make the most amazing soups and curries.
Fish head might sound intimidating to many of you, but it’s definitely one of the best parts of a fish—it’s fleshy, tender, and absolutely delicious. Curry Fish Head is a popular dish in Malaysia and Singapore.