Here is how Nyonya Fish Head Curry can assist you in weight reduction
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Nyonya Fish Head Curry
Nyonya Fish Head Curry

Before you jump to Nyonya Fish Head Curry recipe, you may want to read this short interesting healthy tips about Many Of You May Possibly Not Understand This But Coconut Oil Can Have Great Health Advantages To It.

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Another thing you are going to find coconut oil is quite useful for is to be utilized on your hair and skin, and this is clearly something you would never do with other cooking oils. For folks who wind up suffering from different types of rashes you might want to think about rubbing coconut oil on your skin as this will assist you to heal the rash. There are some other advantages of making use of this on your skin such as the fact that it can supply you with a younger look and it’s also loaded with antioxidants which can be absorbed in the skin.

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We hope you got benefit from reading it, now let’s go back to nyonya fish head curry recipe. You can cook nyonya fish head curry using 24 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Nyonya Fish Head Curry:
  1. You need 1 Snapper Fish Head (be sure to remove the gills)
  2. Use Blended Paste (processed in a blender);
  3. Use 40 g Shallots
  4. Provide 20 g Ginger
  5. Use 20 g Garlic
  6. Get 3 pc Red Chillies
  7. You need 6 pc Dried Chillies
  8. Provide 20 g (2 cm) Turmeric Root
  9. Get Spices (mix well in a bowl);
  10. Prepare 3 tsp Coriander Powder
  11. Use 1 tsp Cumin Powder
  12. Use 1 Tbsp Shrimp Paste (Belacan)
  13. Use Vegetables;
  14. Provide 3 pc Okra (cut into pieces)
  15. You need 1 Eggplant (cut into pieces)
  16. Prepare Other Ingredients;
  17. Prepare 1-2 cups Coconut Milk
  18. Take 3 Tbsp Cooking Oil
  19. You need 2 stick Lemongrass (bruised)
  20. Provide 2 pc Tamarind Slices
  21. You need 1 sprig Curry Leaves
  22. You need 1 Ginger Flower (sliced middle)
  23. Take as needed Salt to taste
  24. Get 1 Tbsp Palm Sugar
Instructions to make Nyonya Fish Head Curry:
  1. In a pot, heat the oil until hot on high heat and fry the spices until fragrant (10 seconds). Then add the blended paste and mix well. Fry until the oil separates.
  2. Next add in 1 or 2 cups of coconut milk (depends on the size of the pot and fish), ginger flower, lemongrass, palm sugar, curry leaves, tamarind slices and mix well. Then add in the fish head and vegetables and cover with a lid.
  3. Let it cook for 5 to 10 minutes until vegetables are tender. Turn the fish head on the other side if needed. If there is not enough liquid, an additional 1/2 cup of coconut milk or just water will do.
  4. Cook until the sauce has thicken to a desired consistency. Season to taste.
  5. NOTE; if you can't find Shrimp Paste, just use 1 Tbsp Dried Shrimp and pound it to a paste.Traditionally you want Red Snapper fish head, but that's too big for 1 person. Rather, Snapper or Sea Bass head fits better. If you are cooking Red Snapper, double the recipe.
  6. Commentary - HOW TO EAT FISH HEAD CURRY; If you've had fish head, then you'll know that the head doesn't really have a lot of meat; poor man's food after all. The focus is not really on the meat though, what is great is the curry itself, as it contains all the flavors and nutrients from the fish head.

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