I just saw this dish on Anthony Bourdain’ “No Reservations” Penang episode. I have access to SO many fish heads as I live near the beach in the Oregon coast.
Yummy, Awesome & Fantabulous Recipe. 🌹 You are making an Inspiring recipes for those who can't cook ⭐🍁⭐ & spreading the vast knowledge to people Thanks to u 💕 God Bless u
You can substitute it with ‘gambooge’( fish tamarind) if available. Alternatively, use lemon juice or sliced tomatoes as suitable souring agents. Different flavour profiles.
That looks delicious! I was just wondering if we could substitute fish pieces instead of the ‘head’ and do we need to steam the pieces too? Thanks for the recipe.
Is this recipe the Assam style or Chinese style or the Malay style? Having lived in Singapore, I know that there are three very different types of fishhead curry but I've only ever had the Chinese one and that's the recipe I'm searching for. Thanks :)
I would say it is more Chinese style with some Of the original Assam style influences . So we steam the fish but instead of using only fish curry powder we use our own spice mixture as well.
Fish head curry was the result of one Chinese customer in Singapore encouraging an Indian chef to work a fish head he brought to him, into something delightful.
Why do you steam the fish head first and then put the cooked (steamed) fish head into the curry for just a few minutes, instead of just putting the raw fish head into the curry and cooking it for 20 minutes in the curry itself?
You may do that if you prefer but i hv found steaming removes any unwanted ‘‘fishiness’’ from the head and also helps to build flavour in the flesh itself. However , It must not be steamed so long that it starts to flake. Timing will depend on the fish head size..
I have followed the recipe and cooked it twice in a month. My family just gets hooked on this delicious dish!! Thanks so much for sharing!!
Thats so wonderful!!thanks so much!!!
So very Tempting & irresistible 😋😋😋
Ternyata mudah masaknya ya
Thanks for shearing this delicious recipy.
I like your recipe. It has alot of ingredients. It looks aromatic and tasty. I will try it out soon. Thanks for your video.
Thank you for this Super delicious recipe!
Cooked and enjoyed the curry last night.
This shall be my one of regular serving dish. Love it!
Lovely to know! Thanks 😊❣️
I just saw this dish on Anthony Bourdain’ “No Reservations” Penang episode. I have access to SO many fish heads as I live near the beach in the Oregon coast.
thanks for sharing this recipe
Like this fish head curry so much I will try this later.
Delicious dish !
Hi many thanks for sharing. Another great dish. Hope you are well stay safe
I was cook this recipe today....it's Really Delicious 👍👍👍👍👍👍...Thank You So Much For Your delicious recipe...God Bless You....
Really Good Video.. 👍
Really enjoyed the video. Now it's time to start cooking.. Thank you.
No way sure I will try it 👍👌
Wooow
Fantastic, trying this, just a nice combo
I remember eating fish head curry from singapore. You'res looks delicious
Oh yeah !!!!!!!!!! Found it. Now i can blindly follow your recipe ..guaranteed success !!!!!!!!
A unique fish head curry formula. It's a notch better than standard methods.
Voila!
😍😍
Looking very yummy . Has to try this recipe. Your presentation simple and too good
Thanks a lot 😊
Yummy, Awesome & Fantabulous Recipe. 🌹
You are making an Inspiring recipes for those who can't cook ⭐🍁⭐
& spreading the vast knowledge to people
Thanks to u 💕 God Bless u
wow
My second favorite way to eat fish heads, next to boiled in Tamarind broth, chili peppers, and swamp cabbage.
Very nice recipe ..
Thank you so much!
Super 👌👌👌
Thanks for this. Hope mine comes out good 😋
I will try to make this fish head curry.
Many thanks ...
Delicious , I grew up eating fish head soup , tasty and so good .
Lekker 🌟🌟🌟🌟🌟✓
Tasty🤤🤤
😍
Hello! What can i use to substitute the tamarind pulp/paste/concentrate?
You can substitute it with ‘gambooge’( fish tamarind) if available.
Alternatively, use lemon juice or sliced tomatoes as suitable souring agents. Different flavour profiles.
Yummy 😋
That looks delicious! I was just wondering if we could substitute fish pieces instead of the ‘head’ and do we need to steam the pieces too? Thanks for the recipe.
Thankyou! Yes ! Just add to the curry and cook. No steaming required 👍
Hi, could I use a seabass fish head instead? Living in another country and we could not find snappers. Thanks.
Sure! Just adjust steaming time according to weight of fish head, so that it will not fall apart in the curry.
👍
Is this recipe the Assam style or Chinese style or the Malay style? Having lived in Singapore, I know that there are three very different types of fishhead curry but I've only ever had the Chinese one and that's the recipe I'm searching for. Thanks :)
I would say it is more Chinese style with some Of the original Assam style influences . So we steam the fish but instead of using only fish curry powder we use our own spice mixture as well.
@@Recipesaresimple Ok awesome! Thank you. Can't wait to try this!
I thought you do not put coconut milk or cream for this curry.........
It can be made both ways this is the version with coconut milk. Very yummy
Why ladiesfinger?
It is a common practice in Singapore and Malaysian fish curry to add vegetables like ladies finger and eggplant to fish curry.
I would like to shallow fry the fish head than steaming 🙂
I really dont know why every single dish that originates from malaysia eventually becomes singapore's
Fish head curry was the result of one Chinese customer in Singapore encouraging an Indian chef to work
a fish head he brought to him, into something delightful.
Why do you steam the fish head first and then put the cooked (steamed) fish head into the curry for just a few minutes, instead of just putting the raw fish head into the curry and cooking it for 20 minutes in the curry itself?
You may do that if you prefer but i hv found steaming removes any unwanted ‘‘fishiness’’ from the head and also helps to build flavour in the flesh itself. However , It must not be steamed so long that it starts to flake. Timing will depend on the fish head size..
@@Recipesaresimple Thanks, good to know.
Too many ingredients and too much labor. Pay the price for it at a restaurant in Singapore.
lol