Malaysian Style Fish Head Curry @ Salmon Fish Head Curry 🌺-🌺[ Kari Kepala Ikan Salmon]

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(Recipe is in English and Bahasa Malaysia)

Hello wonderful people. I'm Nora Liban from Malaysia. Welcome to Nora Liban's Kitchen @ Norma Bty Kitchen.  Thank you so much for coming by and I really appreciate it. I'm always so grateful with you all.  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. 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. Have a nice day and may God bless!!!

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Pictures of ingredients👇👇👇
Fish Head Curry lovers, here's a recipe for you. I got the recipe from 'Mdm. Vasandra Davi Ramalingam' but I've modified the recipe to suit my own taste by adding dried prawns, Anchovy Stock and Malaysian Palm Sugar with it.  She's a Malaysian Indian, born in Kuala Lumpur and now residing in Subang Jaya, Selangor. Auntie Vasandra is definitely an expert in this area👉(Malaysian Indian Cuisine) and she's my Malaysian Indian cuisine mentor. You can also use Spanish Mackerel Head instead of Salmon's Head for this dish.
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OTHER RECIPES 👇👇👇
Other recipes that you might like//Other recipes/posts that you might have missed 👇
👇1). Grilled Chicken Wings In Hoisin Sauce Glazed with Honey.
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👇2).Malaysian Chicken Rendang Recipe.
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👇3). Malaysian Satay Dipping Sauce @ Peanut Sauce.
https://noraliban.blogspot.com/2021/03/satay-sauce-peanut-dipping-sauce-kuah.html
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👇4. Spiced Fried Chicken Wings with Curry Leaves.
https://noraliban.blogspot.com/2021/03/satay-recipe-nora-libans-satay.html
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👇8. Fried Sea Bass With Cherry Tomatoes & Sweet Chili Sauce.
👇9. Malaysian Village - Style  Fried Rice Recipe.
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Ingredients for Salmon Fish Head Curry👇
Ingredients A
(Bahan - Bahan A)
1. Salmon Fish Head or Spanish Mackerel Head - 1.1Kg /
*(Kepala Ikan Salmon atau Kepala Ikan tenggiri - 1.1Kg)
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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. Ginger - 2 cm, sliced/
*(Halia - 2 cm, hiris/
4. Fish Curry powder - 7 tbsp /
*(Serbuk Kari Ikan - 7 sdm)
5. Turmeric powder - 3 tsp /
*(Serbuk Kunyit - 3 sdt)
6. Dried Prawns - 1 tbsp/
*(Udang Kering - 1 sdm)
7. Chilli powder - 2 tsp /
*(Serbuk Cili - 2 sdt)
Put all ingredients B in a blender, blend till fine.
*(Masukkan semua bahan B dalam blender dan kisar halus).
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Ingredients C
(Bahan-Bahan C)
1.Thick Coconut Milk - 200ml/
*(Santan Pekat - 200ml)
2. Tamarind paste - 1/2 tsp/
*(Pes Asam Jawa - 1/2 sdt)
3. Red Chillies - 1 pc, halved/
*(Cili Merah - 1 biji, belah dua)
4. Green Chillies - 1 pc, halved/
*(Cili Hijau - 1 pc, halved)
5. Tomato - 1 pc, quartered/
*(Tomato - 1 biji, dibelah empat)
6. Lady's fingers - 5 pcs, head removed/
*(Kacang bendi - 5 biji, dibuang kepala)
7. Eggplant - 3 pcs, cut into wedges/
*(Terung - 3 biji, dibelah)
8. Curry leaves - 2 sprigs @ leaves only /
*(Daun kari - 2 tangkai @ daun sahaja)
9. Water - 1.5 litres or add more water if you prefer thinner gravy/
*(Air - 1.5 liter atau tambah air jika nak kuah kurang pekat)
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Ingredients D
(Bahan-Bahan D)
1. Fenugreek - 1/4 tsp/
*(Biji halba - 1/4 sdt)
2. Fennel Seeds - 1/2 tsp/
*(Jintan Manis - 1/2 Sdt/
3. Cumin seeds - 1/2 tsp/
*(Jintan Putih - 1/2 sdt)
4. Mustard seeds - 1/4 tsp,👉this much is enough, the taste is naturally bitter/
*(Biji sawi - 1/4 sdt, 👉banyak ni cukup sebab biji sawi memang semulajadi pahit)
5. Cinnamon stick - 1 pc/
*(Kulit kayu Manis - 1 batang)
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Seasonings
(Bahan Perasa)
1). Salt - to taste/
*(Garam - Secukup rasa)
2). Anchovy Stock - 2 cubes /
*(Stock ikan bilis - 2 kube)
3).Malaysian Palm Sugar or Brown sugar - to taste /
*(Gula Melaka atau Gula Perang - Secukup rasa)
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 Oil - 8 tbsp@add more oil if needed/
*(Minyak masak - 8 sdm @ tambah jika perlu)
👇
Method 👇
(Cara membuat👇)
1). Heat 8 tbsp of oil and stir fry ingredients D till fragrant.
*(Panaskan minyak dan tumiskan bahan - bahan D hingga wangi).

2). Add ingredients B(Blended Ingredients) and stir fry over low heat until oil rises to the top.
*(Masukkan bahan B(bahan kisar) dan tumis dengan api kecil sehingga pecah minyak).

3). Add in 1.5 litres of water but if you prefer thinner gravy you can add a little more water. Bring the gravy to a rolling boil over high heat.
*(Masukkan air dan kacau rata. Boleh tambah air jika nak kuah yang kurang pekat. Masak kuah dengan api besar sehingga mendidih).

4). Then add in the rest of ingredients C and the fish head and season to taste with salt, palm sugar/brown sugar and anchovy stock. 
*(Bila sudah mendidih, masukkan baki bahan-bahan C dan juga kepala Ikan Salmon dan perasakan dengan garam, gula melaka/gula perang dan juga stock ikan bilis).

5). Simmer the curry over medium heat for about 10 minutes. Note : The fish head will break up if you cook it for too long.
*(Masak kari dengan api sederhana selama lebih kurang 10 minit. Note : Tak perlu masak kepala ikan terlalu lama kerana ianya mudah hancur).

6). Turn off the heat and it's ready to be served.
*(Padamkan api dan sedia untuk dihidang).

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