Recipe of Speedy Salmon fish head curry
Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Easiest Way to Make Award-winning Salmon fish head curry. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Salmon fish head curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salmon fish head curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must first prepare a few components. You can have Salmon fish head curry using 23 ingredients and 5 steps. Here is how you cook that.
Ingredients and spices that need to be Make ready to make Salmon fish head curry:
- 1 salmon fish head, 600 - 750 g, cut into half
- 2 slices salmon meat
- 3 sprigs curry leaves
- 2 stalks lemon grass, bottom 1/3, bruised 1 foot-long eggplant, cut into 2-inch sections, quartered
- 10 ladies fingers, cut into 2-inch sections
- 3 tomatoes, cut into wedges
- FOR THE CURRY SPICE PASTE (BLEND TOGETHER):
- 10 shallots, peeled, cut
- 1/2 large onion, peeled, cut
- 1 1/2 inch ginger knob, peeled and cut
- 1 inch turmeric knob, peeled and cut
- 6 garlic cloves, peeled
- 4 tbsp fish curry powder
- 3-5 tbsp chilli paste
- 2 tsp salt
- 1 tbsp sugar
- FOR THE CURRY SAUCE:
- 500 ml thick coconut milk,
- mixed with 750 ml of water for thin coconut milk
- 200 ml thick coconut milk
- 3 tbsp, heaped tamarind paste, mixed with 125ml water, strained
- as needed Extra water,
- to taste Extra salt and sugar,
Steps to make Salmon fish head curry
- 1. Place cut shallots, onion, garlic, ginger, and turmeric in a food processor, add 2 tbsps of oil to grease the blades, and blend until you get a fairly smooth paste. Add curry powder and chilli paste (add between 3 to 5 tbsps, depending on how spicy you like it) and pulse until well combined.
- 2. Heat up 6 tbsps oil in a wok over low-medium fire. When hot, add the spice paste and stir fry, stirring continuously around in the wok to avoid burning the paste. If the paste gets a little dry, drizzle in 2 - 3 tbsps of oil. Stir in salt and sugar. Allow the spice paste to cook through gently, becoming fragrant and aromatic - this may take 10 minutes or longer.
- 3. Once the oil starts to float to the top, and bubbles around the edges of the paste, stir in lemon grass and curry leaves. Stir fry for a minute or until fragrant.
- 4. Stir in thin coconut milk and tamarind juice. Increase heat to medium-high, and allow mixture to come to a gentle simmer. Add egg plant, and simmer for a few minutes. When egg plant start to soften, stir in the lady fingers, and tomatoes. Then add the fish head halves, cheek side facing up. Add a little extra water, if sauce becomes too thick, or is not enough to coat the fish head to cook it.
- 5. Cook for 12 to 15 minutes, or until fish head is cooked through. Do a taste test: if your prefer your curry more rich-tasting or creamy, add thick coconut milk to desired level of creamy richness. Add salt and sugar to taste (more salt if not salty enough, more sugar if too sourish or too salty). A good fish head curry should taste rich or lemak, slightly salty as well as sourish (tangy), and have the consistency of a thick soup.
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So that's going to wrap this up with this special food Simple Way to Prepare Ultimate Salmon fish head curry. Thanks so much for reading. I'm sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!