Kari Kepala Ikan | Fish Head Curry | Gulai Kepala Ikan Pulau Pinang | 娘惹咖喱鱼头做法

English at the bottom : 中文的在下方： Kari Kepala Ikan Utara Pulau Pinang amatlah terkenal dan memang sedap. Ini adalah resepi tradisi negeri Pulau Pinang dengan penyediaan cara orang lama. Tips Penting Bila Memasak Kari Kepala Ikan 1. Bawang mesti pakai banyak – bawang membuatkan kari rasa manis. 2. Tumis rempah betul betul sampai pecah minyak – jika tidak, gulai akan rasa pahit serbuk rempah. 3. PENTING : Bila masukkan Ikan, pastikan kuah tidak panas mendidih/mengelegak. Ikan akan hancur kalua dimasukkan begitu! Perlahankan api bila masukkan ikan dan cukup selama 3 min memasak ikan baru ikan tak hancuk tercabut tulang! Biasanya, ikan dimasukkan bersama bendi – ikan dan bendi masak sama sama. 4. Cabai hijau dan tomato mesti masuk baru bau harum kari ikan. 5. Kari ini tak memerlukan santan ! Bahan Bahan 1 kepala ikan merah belah dua 2 biji bawang besar Daun kari Halba Campur Bawang putih 5 sudu besar rempah ikan (saya selalu pakai Babas) Asam Jawa satu gengam Tomato Cabai Hijau Fish Head Curry Penang Style This menu is very well know and I am showing you how to do it traditionally following the steps of the old method of cooking. Tips when cooking Fish Head Curry 1. Lot of onion - onion is important as it sweeten the taste of the curry 2. Sauté fry the curry paste properly until oil surface – if you don’t do this, you curry will taste bitter and smell of curry powder. 3. IMPORTANT – When you put in the fish, make sure the the curry is not boiling hot. You do this, the fish will break and bone will come out! Lower the flame when you put in the fish and cooking it for 3 minutes is just enough. Then only your fish will stay firm. Normally fish is dropped in together with lady fingers (bendi) – they cook simultaneously. 4. Green chilies and tomatoes make the curry aromatic – so don’t forget them! 5. No santan (coconut milk) needed for this recipe. Ingredients 1 fish head cut into 2 2 large onion Curry leaves Curry seeds mixture (halba campur) Garlic about 5 pieces 5 spoonful of fish curry powder Golf ball size of Tamarind – make a juice Tomatoes Green Chillies -------------------------------------------------------------------------------------------------------------------------------- 咖喱鱼头： 这道菜都是受南洋人喜爱的，我将向您展示传统技巧如何来煮咖喱鱼头。 烹饪鱼头咖喱的技巧 1.洋葱必须多，因为它可以增加咖喱的味道。 2.把咖喱粉，香料炒到爆油为止。 3.重要提示–放入鱼时，请确保咖喱没有沸腾。不然鱼会折断，鱼骨会爆出来！将鱼放进去用小火煮3分钟就可以降低火焰。然后，只有您的鱼会保持坚挺。通常，我把鱼和羊角豆一起放入咖喱锅里一起煮。 4.青辣椒和番茄不可少！ 5.此食谱不需要用椰浆。 配料： 1条鱼头切成2块 2个大洋葱 咖喱叶 咖喱香料种子混合物（halba campur） 大蒜约5片瓣 5汤匙鱼咖喱粉 罗望子(Asam Jawa) 大概高尔夫球大小–榨汁 2个番茄 2个青辣椒 #penangsarakitchen ---------------------------------------------------------------------------------------------------------------------------------------------------------------- Song: Del - Tropical Love (Vlog No Copyright Music) Music provided by Vlog No Copyright Music. Video Link:    • Del - Tropical Love (Vlog No Copyright Music)   -----------------------------------------------------------------------------------------------------------------------------