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(Recipe is in English and Bahasa Malaysia)
Hello wonderful people. This is Nora Liban. Welcome to Nora Liban's Kitchen @ Norma Bty Kitchen. Thank you so much for coming by and I really appreciate it. If you are here for the first time, for your info, I've been posting recipes in my blog since 5th November 2020. My passion is cooking and I believe that everything I do with passion will make me feel fulfilled and satisfied/happy. Personally, "quality matters" to me and I'll be sharing only the best quality recipes with you guys in the future. I hereby assure you that I'll be updating my blog from time to time with new recipes@my own version of recipes or a modified version, therefore stay tuned with Nora Liban's Kitchen.
Today, I'm very delighted to share with you how I made my version of Fish head Curry with fresh Pineapple. I invented this recipe to suit my own taste and I believe you won't be disappointed if you give it a try. This dish is perfect with steamed white rice and you would love it for sure😊✌️. Fish head Curry is one of the most popular dishes in Malaysia and one of my favourite dishes too. Let's get started!
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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.Fresh Pineapple - 200g/
(Nenas segar - 200g)
7.Chilli - 2 pcs/
(Cili - 2 biji)
8. Water - 1.2 litres/
(Air - 1.2 liter)
9. Torch Ginger Flower - 2 stalks/
(Bunga Kantan - 2 biji)
10. Fenugreek seeds - 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. Dried Chilli - 5 pcs, soaked in hot water /
(Cili kering - 5 biji, rendam dalam air panas)
4. Galangal - 20g, sliced/
(Lengkuas - 20g, hiriskan)
5. Fish Curry powder - 5 tbsp/
(Serbuk Kari Ikan - 5 sdm)
6. Dried Prawns - 2 tbsp or dried prawn paste - 5 grams, toasted /
(Udang Kering - 2 sdm or belacan - 5 grams, bakar)
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).
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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).
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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).
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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).
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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).
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6. Ready to be served.
**(Sedia untuk dihidang)
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Click below link for Video guide 👇👇👇
(If you need it 👇👇👇)
recipe link
recipe link
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