Spicy Fish Head Curry with Pineapple - Sweet and Sour 🌺||🌺(Kari Kepala Ikan Tenggiri dengan Nenas - Masam Manis)
Hello wonderful people ☺️👋👋👋. Welcome to Nora Liban's Kitchen @ Norma Bty Kitchen ☺️😊👍.
(Selamat datang ke Nora Liban's Kitchen @ Norma Bty Kitchen 😊☺️👍).
(Recipe is in English and Bahasa Malaysia).
(Selamat datang ke Nora Liban's Kitchen @ Norma Bty Kitchen 😊☺️👍).
(Recipe is in English and Bahasa Malaysia).
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Hi! everyone. This is Nora Liban. Thank you for being here and I'm delighted to share with you how I cooked my version of Fish head Curry with Pineapple. I invented this recipe to suit my own taste and I believe you won't be disappointed if you give it a try. I think you'll love it 😁. Fish head Curry is one of the most popular dishes in Malaysia and one of my favourite dishes too. My passion is cooking and for sure there will be more great recipes from me in the future, so stay tuned!!!
Let's get started!!😊😊😊.
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Ingredients:👇👇👇
(Bahan - Bahan: 👇👇👇)
Ingredients A
(Bahan - Bahan A)
1. Spanish Mackerel's Head - 1.3kg /
(Kepala Ikan Tenggiri - 1.3kg)
2.Coconut Milk - 200ml /
(Santan - 200ml)
3. Tamarind paste - 3 tsp/
(Pes asam jawa - 3 sdt)
4.Anchovy stock - 2 cubes/
(Stok Ikan bilis - 2 kube)
5.Salt - to taste/
(Garam - ikut citarasa)
6.Pineapple - 200g/
(Nenas - 200g)
7.Chilli - 2 pcs/
(Cili - 2 biji)
8. Water - 1.2 litres/
(Air - 1.2 liter)
9. Torch Ginger Flower - 2 pcs/
(Bunga Kantan - 2 biji)
10. Fenugreek - 1 tsp/
(Biji halba - 1 sdt)
11. Oil - 4 tbsp or to taste
(Minyak masak - 4 sdm @ ikut citarasa)
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👇
Ingredients B (Finely blended)
(Bahan - Bahan B - Kisar halus)
1. Garlic - 6 Cloves, sliced/
(Bawang Putih - 6 ulas, hiriskan)
2. Shallots - 5pcs, sliced/
(Bawang merah - 5 biji, hiriskan)
3. Red Chilli - 3pcs, sliced/
(Cili merah - 3 biji, hiriskan)
4. Galangal - 20g, sliced/
(Lengkuas - 20g, hiriskan)
5. Fish Curry powder - 5 tbsp/
(Serbuk Kari Ikan - 5 sdm)
6. Dried Prawns - 2 tbsp/
(Udang Kering - 2 sdm)
7. Candlenut - 6 pcs/
(Buah keras - 6 biji)
**Put all ingredients B in a blender, blend until fine.
(Masukkan semua bahan B dalam blender dan kisar halus).
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👇
Cooking method 👇👇👇
(Cara membuat👇👇👇)
1. Heat 4 tbsp of oil. Add the blended ingredients(ingredients B) and sauté over low heat until the oil separates from the blended ingredients.
**(Panaskan minyak dan tumiskan bahan - Bahan B dgn api yang kecil sehingga pecah Minyak).
2. Add water and mix well. If you prefer thinner gravy you can add a little more water.
**(Masukkan air dan kacau rata. Boleh tambah air jika nak kuah yang kurang pekat).
3. Add Torch Ginger, tamarind paste, salt, Anchovy cubes, fenugreek, brown sugar, and fish head. Simmer for 10 minutes.
**(Masukkan bunga Kantan, pes asam jawa, garam, kube Ikan bilis, biji halba, gula perang dan Kepala Ikan Tenggiri. Masak dengan api sederhana selama lebih kurang 10 minit).
4. Add coconut milk and continue to cook the curry for another 5 minutes over medium heat.
**(Masukkan santan dan didihkan dengan api sederhana selama 5 minit).
5. Then add pineapple, curry leaves and chillies. Mix well then turn off the heat.
**(Masukkan nenas, daun curry dan cili. Kacau rata dan padamkan api).
6. Ready to be served.
**(Sedia untuk dihidang)
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Thank you 😊😍😘
(Terimakasih ☺️😍😘)
----Click below link for Video guide 👇👇👇
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