Thursday, March 25, 2010

Chinese Style Fish Head Curry Recipe

The Fish Head Curry that is served in Chinese restaurant is normally a milder version compared to the ones you find at Mamak stalls. The fish curry powder that you get off the shelf has more chilly powder added in it but to meat curry powder has less chilly. Chinese cooks would normally add coriander powder (serbuk ketumbar) the fish curry powder or use less chilly, resulting in a milder version of fish head curry. Indian or Mamak fish head curry have very little santan (coconut milk) added or none at all. However the thick curry gravy in of Chinese Style Fish Head Curry has lots of santan (coconut milk) and they are cooked without the addition of mixed halba (halba campur, mixture of fennel, fenugreek, black mustard seeds, and cumin seeds). I cooked this Fish Head Curry using the Grouper fish head from the large whole fish that I bought recently. I asked the fishmonger to chop the fish head into smaller size for me.

Ingredients
Fish Head, 1 pc (preferably Garoupa or Red Snapper)
Fish Curry Powder, ½ cup,
Coriander powder (ketumbar), 4 tablespoons,
Turmeric, 1 tablespoon
Shallots, 4 pcs, chopped finely \
Serai (lemongrass), 2 pcs, blended
Coconut milk (santan), from 1 coconut
Cabbage, 3 large leaves, (optional)
Ladies fingers, 5 pcs
Salt to taste
Tofu pok,(fried tofu), 5 pcs

Put a little coconut milk into curry fish powder, turmeric and coriander powder mixture to make a paste. Heat up wok and add around 4 tablespoons of vegetable oil. Sautéed shallots and serai until fragrant. Add in the curry fish, turmeric and coriander paste. Fry until nice aroma permeates the air. Add a little water and put in the fish head. Bring to a boil, and then add in the ladies fingers and cabbage. Pour in the coconut milk and keep on stirring it until the gravy becomes thick. Put in the tofu pok (fried tofu) Add salt to taste.

16 comments:

mNhL said...

nice to go with rice. Those mamak one tasted a little bit sour. I think they add in asam?

CheaHS@n said...

Ho ho ho liao..thanks.

CheaHS@n said...

If tambah potato lagi ho liao..haha

Suhaina said...

I like it very much, especially the ladies finger in it.

wenn said...

really delicious!

suituapui said...

Eyew...potatoes with curry fish head? I would add tauhu pok, bean curd sticks (tauhu kee), pineapples...and I always use A1 Mountain Globe curry paste. Best!!! Not need to go through all the trouble too!

smallkucing said...

Brinjal leh?

ChloeRuoyi said...

Very appetizing!

Sarah Naveen said...

Simply superb!!!yummy yumm!!

[SK] said...

i always don't eat the fish head when i order the fish head curry, but instead only eat the tofu and vege that comes together in the pot.. hahaha

PengPeng彬彬 said...

your post always leaves me craving for malaysian food back home !! grrrrrr !!!!

Christine said...

Pete I just need to come and eat in your 'restaurant', this dish sounds like it has so much flavour!

umihoney said...

visiting you Pete ..thanks for sharing the recipe..tapau satu boleh ka..kari kepala ikan nyok nyok Pete style..adoi sedap.

Hope Chella said...

Thanks for commenting on my blog :)

http://hopechella.blogspot.com/

mommy to chumsy said...

oh god...i am so hungry again. i love fish curry chinese style!! yums!

Jocuri Arcade said...

oh nice food thanks for posting .

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