Claire Corlett

Fish Food, Fish Tanks, and More
SECRETS TO Fish Head Curry (Mamak) | Kari Kepala Ikan (Mamak) [Nyonya Cooking]

SECRETS TO Fish Head Curry (Mamak) | Kari Kepala Ikan (Mamak) [Nyonya Cooking]


Hey guys, welcome to Nyonya Cooking! To kick start the relaunch of our website, nyonyacooking.com, we’re going to present you a series of recipes which are related to banana leaf rice Banana leaf rice is one of Malaysians’ favourite dishes We are really excited because there are so many dishes involved in this dish So, to know more about banana leaf rice, check out the link in the description box In this video, I’m going to show you how to cook fish head curry Fish head curry is very delicious because it’s slightly thicker than other fish curries It is also richer although it does not uses coconut milk So, let’s take a look at the cooking process I’m going to show you some tips and tricks to make really delicious fish head curry Let’s start with rice… Now, this is just plain jasmine rice I did not wash it All I’m going to do is just to pan fry it dry At low to medium heat All we’re going to do is to ensure that it gets browned Then we’re going to put it aside What rice does here is to actually thicken the curry There are actually more reasons why we use rice in this dish So, to know more, check out the website, nyonyacooking.com While waiting for the rice to brown, we’re going to blend these ingredients Garlic, shallots and also dried chilies which are soaked and also deseeded I almost forgot… ginger With some tamarind paste… we’re going to add water to it Mix well Once the solution is mixed well, we’re going to add it to the fish Marinate the fish for about 10 to 15 minutes with this water This would also help to get rid of the fishiness from the fish In this recipe, I’m using pink sea bream Use any white fishes, if you like Fishes like salmon would be too oily The taste would be too strong We want to taste the curry here instead So, here I have pink sea bream I’d cut it into 3 parts Of course, for fish head curry, you need to have fish head So, if you don’t want to use it, you may also use other parts of fishes like the fillet or you want to use the tail itself It’s really up to you Now, we’re going to let it sit for a while The rice had already browned This is the colour we expected Just going to put it aside Now that the rice is browned, all I’m going to do is to add it into a pestle and mortar Just crush it until it’s fine In this recipe I’m using a premixed fish curry powder Now, you can get this at Indian stores In Malaysia or Singapore, you can just go the supermarket and look for fish curry powder Now, if you don’t have it, use any curry powder mixture that is meant for meat, fishes or seafood That would also do the trick If you want to make your own curry powder which is meant for fish or also meat, go head on to our website, nyonyacooking.com That’s where you can also request for recipes like this So, quickly go on to the website Let me know Pause this video first Go there and come back… I’ll show you what to do with this curry powder Now, for this curry powder, I’m going to add a bit of water All we’re going to do is to mix it until it turns into a paste Now that we have the blended ingredients, the curry paste, it’s time to cook So, over here in the wok, I have a bit of oil We’re going to add some sliced brown onions Once you can smell the onions, that’s when we’re going to add curry leaves Give it a few quick stirs and that’s when we’re going to add mustard seeds and also fenugreek seeds If you hear the popping of the mustard seeds, that’s when we’re going to add the blended ingredients As usual, stir fry for a while until it turns slightly reddish… slightly darker in colour Then, we’re going to continue with cooking As you can see that the oil is beginning to separate That’s when we can add the curry powder paste Now once again, when you realized that the oil starts to separate, that’s when we can add rice that we’d crushed earlier and also water After adding water, increase the heat to let it boil Now that it’s beginning to boil, we’ll add the fish At the same time… vegetables So, we have ladyfingers/okra, tomatoes and also brinjals/aubergines Now, allow this fish to boil for about 8 to 10 minutes depending on the size of the fish that you have This whole fish that I bought is about 1kg So, I’m going to boil it for about 8 to 10 minutes until it’s just cooked… just nice We’re not going to overcook the fish We’re going to take it out and set it aside So, if you go to ‘mamak’ stalls or a banana leaf rice restaurant, you’ll realize that sometimes the fish head is just placed by itself on a plate or on a tray That’s because they don’t want to overcook the fish We’re going to do the same Just before serving, we’re going to add it back into the curry Let’s wait until this boils The fish is fully cooked So, let’s remove it Right now, we’re just going to let this curry simmer for about another 40 minutes Now, by doing so, you’re going to let the curry release its flavours That’s why… leave it aside Don’t do anything We would also want the vegetables to be really soft too Now, it’s really up to you how soft you want it to be I like it really soft but not mushy soft Just soft and nice as you bite into it, as you sink your teeth into it So, let’s leave this aside Before that, I’m going to add a bit of sugar just to sweeten the curry A bit of salt and a little bit of tamarind paste So, this is going to make the curry a little bit more flavourful Of course, although salt is very important in this dish So, go easy… less is more Mix well As always, I like to just quickly give it a taste test Hmmm… so delicious Now, give it another 40 minutes We’ll get back to it The curry had been simmering for about 40 minutes Take a look at it Beautiful… gorgeous… it’s darker in colour It’s also really rich and thick I know that you can’t wait to taste this Before that, we will need to add the meat back into the curry Just increase the heat Let it boil and then, you can switch the stove off Just like that… increase the heat, let it boil Then, you can turn off the stove It is beginning to boil, so turn the stove off That’s about it Fish head curry is ready It looks so good In the whole banana leaf rice series, this recipe is the toughest If you think that you can conquer this recipe, you can conquer the other recipes They are just so simple Now, before I let you go, remember to subscribe to our channel if you have not Of course, we are all waiting for the taste test I am also really waiting for it Now, I’m going to try it First, let’s take a look at the curry So, it’s really thick and nice Beautiful colours Going to take a little to taste Guys, this is the fish head curry recipe that you are looking for Trust me, it’s just so good Then, I’m just going to take a pinch of meat The fish is not overcooked… it’s just nicely cooked and then we removed it, remember? I cannot wait to flood my rice with this Okay… Hmmm… This is just so good So good… Try it out… tell me what you think I really cannot imagine if you were to tell me this is not good It’s just so delicious I’m going to have banana leaf rice in Germany So, where are you making your banana leaf rice? Tell me in the comment section below I cannot wait to see you on the website because we have just so much more functions and fun things on the website So, head on to nyonyacooking.com Till then, as always, I wish you, happy cooking!

48 comments on “SECRETS TO Fish Head Curry (Mamak) | Kari Kepala Ikan (Mamak) [Nyonya Cooking]

  1. Mmmmmm… Curry flavour smells great!! I really like fish head!! That taste sooo delicious and very spicy fish head!! Great recipe!! See u anytime!!

  2. Hi, I was just thinking of you yesterday thinking why you didn't upload video for so long and now here you are ..heehee…
    Love fr Singapore ๐Ÿ’•

  3. H that looks so good, I shall cook this weekend. We call Ladyfingers * Okra* here in the Uk. So looking forward to this dish.

  4. Thank you for sharing! I've always wanted to learn how to make fish head curry. Really like the toasted rice addition.

  5. May I suggest you make a long video, showing how you put everything together in real time for banana leaf rice, e.g. what to marinade the night before, when to start chopping vegetable, cooking rice etc. Useful for viewers to plan their time if they wish to follow your recipe. Cheers, love your videos!

  6. I love how you took a very special dish popular from the South Tip of India to the rest of the world! I love South Indian Fish Curry!!! They really know how to implement the spices generously and simply made! Thank you for sharing this wonderful, creative recipe~

    I actually do my best to grab fresh curry leaves, fenugreek seeds, black mustard seeds, black cumin. I don't like the powdered commercial spices, like most — we love to roast and stone grind our spice powders!!! I usually don't fry the fish pieces but this is geniusly inventive to help hold the fish together instead of just melt away in the stew while simmering — The Authentic style (Nandan Kerala Meen Kulambu Curry) is not using deep fried fish pieces.

    I never really added eggplant to my stew but this is something I REALLY am EXCITED to try and see how it tastes after soaking in the curry stew! <3

    You make people get adventures as you do this cooking show to those who never had this kind of dish.

    My family (especially my dad, lol) all go crazy when they smell my Country style Kerala Fish Curry Stew. The HEAD ESPECIALLY! YUM! sucking out the fish eye like a mad person

  7. Very yum looking. Grace another way you can do is to sautรฉ the tomatoes with the onions n garlic. I have never done rice pound for curry thickening. I normally add more curry powder n do not add too much water to the paste

  8. Hi! The Fish curry looks great, where can I find the Fish Curry powder recipe? I can't get good curry powder in HK. I went over to Nyonyacooking.com but cannot find any. Thanks

  9. Yeah!!! The curry was awesome but doing the fish curry without veggies is pretty nice to get the full flavor and taste of the fish as well the aroma too…. Simply yummy….

  10. Hi Grace,m from Malaysia.We never include rice flour nor sugar in our Indian cooking,the curry paste is enough to thicken the curry .Btw I tried your asam pedas with stringray fish n it was awesome,tq for sharing.I've been following your page for awhile.

  11. Made this this weekend and it came out wonderful! Thank you for the recipe. Iโ€™d never used rice to thicken the curry. I normally add in coconut milk. Also I didnโ€™t know how much water the ingredients could take so I just kept the curry thick with a Masala consistency by adding just a few 1/2 cups of water over the time i cooked the curry. Delicious ๐Ÿ‘๐Ÿฝ๐Ÿ‘๐Ÿฝ๐Ÿ‘๐Ÿฝ

  12. Damn! This looks delicious! I am in Seri Kembangan, Malaysia (near KL). Ima go buy me red snapper fish NOW and cook this dish tomorrow, my house so near Selangor Wholesale Market here they sell everything everyday 24/7 including fish and veggies and spices…

  13. Why not let the vegetables cook first in the curry before adding fish cuts for few minutes? That way you don't have to scoop out the fish cuts out and then adding them again later..

  14. Lovely recipe but, mustard seeds always goes in first, let it splatter/burst (there are reasons for this) then add other ingredients.

  15. Hi Grace, I cooked last night, it's but I found a bit bitter, Donno why? I control the heat not burning the garlic and shallot.

  16. โ“โ“โ“Why fish head?! What type of curry powder to use? What about the type of fish? Is salmon ok? How do I make the curry thick? Let me answer all your questions and more here: https://www.nyonyacooking.com/recipes/fish-head-curry~HyPIdPjvf5-Q FREE pdf to print, so you don't touch your gadgets with your oily fingers! ๐Ÿ˜‰

  17. Your videos are so inspiring, and reminds me so much of a perfect holiday in Kuala Lumpur, a Malaysia a few years ago. I am making Malaysian food for some good friends saturday, in Norway. ๐Ÿ™‚

  18. Hello…..I can't find the curry powder recipe on the website. Please help me to provide it. Thank you very much

  19. I had my doubts about your recipe because of the lack of coconut milk but I made it last week. It was so good, really delicious and family loved it. I'm making it again. Thank you for the recipe.

  20. Love ur vids~ itโ€™s making my mouth salivate and stomach growling till the vid ends~ ๐Ÿ‘๐Ÿผ๐Ÿ’•

    Can you share why the needs for the roasted rice and itโ€™s function in this cooking? Itโ€™s the first time Iโ€™ve heard of this method~

    And secondly, can I roast the rice till brown, grind it to powder and store it in a jar for future uses? Or does it work better to only roast them when I wanna cook the curry?

    Thanks! Much appreciated!

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