About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Sunday, November 19, 2017

FISH HEAD CURRY



FISH HEAD CURRY

1 kg fish head,cut into pieces and mix with a little salt and turmeric.

200 gm ladies finger

100 gm fish curry powder

20 gm chilie powder

100 gm tamarind, soaked in 1 cup water and squeeze out the juice.

1 cup thick coconut milk

5 cup water

100 gm small onion,cut into 2

50 gm garlic,cut into 2

50 gm small onion and 50 gm garlic grind into a paste

½ tbsp fenugreek seeds
 
3 stalk of kari leafs

Salt to taste

1/3 cup oil

1.    Mix the tamarind juice,coconut milk and water and keep a side.

2.    Heat the oil and add in the fenugreek seeds and let it fry. Then add in the small onion and garlic. Fry till the onions became soft.

3.    Add in the garlic and onion paste and kari leafs mix well and fry till the raw smell disappear.

4.    Lower the heat and add in the chilie powder and curry powder mix well in the oil and add a little of tamarind water and mix well cook till the oil rise.

5.    Pour in the rest of the tamarind water and mix well and let it simmer over a low heat till the gravy becomes a little  thick and the oil rise.

6.    Add in the salt and add in the fish mix well and let it simmer till the fish is well cooked. Add in the ladies finger mix well and cover the pan and off the heat. Let the curry stand for 1 hour before you serve for better taste.

Note: this curry is a bit sour if you don’t like it sour you can reduce the tamarind.





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