Omelette? Ok let's get one please
and one egg dosa
Thank you!
That's FISH HEAD CURRY BROTH!!!
INCREDIBLE!!! That's a FULL BOWL!!!
All right, check it out, guys.
It's Trevor James and Ting Ting.
We are home in Kuala Lumpur, Malaysia,
and today, in this video, we are bringing you
for the ultimate Indian street food feast.
We are gonna be heading out to Little India
grabbing some delicious Indian curries.
We're gonna have dosa, we're gonna have prawn curry,
we're gonna put it all over this banana leaf.
And it's very special, we are teaming up
with our friend Sara Kong, who is an expert Malaysian chef
here in Kuala Lumpur.
She is gonna be teaching us exactly how to make
a delicious Malaysian-style fish head curry.
There we are guys, just gonna cross the street
and go get some banana leaf for our fish head curry.
It's got the basic ingredients.
Actually, there's a lot of ingredients in this curry.
And it's right up here, guys, Sri Paandi.
I chose some incredible Indian curries to bring home
to compliment the fish head curry.
Sara's gonna be teaching us in a moment.
Make sure to go subscribe to her channel
in the description below
and watch her full cooking lesson as well.
Thank you, boss.
Thank, bye bye.
- Thank you. - Thank you.
- See you again, bye. - See you.
And then we quickly went to the grocery store
to choose the biggest fish head we could find,
weighing over three KG, split in half with Sara and I.
And here we are, guys.
Check this out.
In addition to all of the Indian street food
that we picked up from takeaway,
Sara Kong, expert chef, four cookbook author,
is gonna be teaching us how to make
Malaysian Nyonya-style fish head curry.
And look at that grouper.
And after laying out all of the tropical ingredients,
it was time to call Sara and start the cooking.
Full recipe in the description below.
Hey, Sara!
- Hey. - Hi.
- Hey, Trevor, hey, Ting Ting. - How are you?
- How are you?
- We are so excited for this fish head curry.
- Are you ready to cook?
- Yeah, let's do it.
- The first thing you need to do
is to make our spice paste with all the spices.
Yeah, we're gonna add in the fresh chili, the dried chili,
the lemongrass, the galangal, the garlic,
the belacan, yeah, shallots.
So be generous with the oil.
It's okay.
- Oh yeah, look at that.
Wow!
So this is the soul of the fish head curry here.
The base, right? - Yes.
Without this, there's just no fish head curry.
- And we're also gonna add this fish head curry powder
in there, that's all going in.
That's a lot of curry powder.
It's gonna get blended in with the shallots
and even more fresh chilies, more galangal,
more ginger, and a touch of oil,
and the belacan, right?
- Yes. - So this is Nyonya style.
- Yes, it's Nyonya style.
So Nyonya style have lemongrass, and galangal,
but the Malaysian Indian style, they use mustard seeds.
Like, it's different.
- So what are we gonna do here, Sara?
What's the process?
- The first thing we're gonna do is this spice paste,
we're gonna put it in.
We're gonna put it in and then we're gonna saute it.
- [Trevor] Oo, that's the fish head curry paste.
- So make sure that this is on low fire, okay?
So what we're gonna do is we're gonna cook this
until there's a stage called (speaking in foreign language)
in Malay, so that's when the oil separates
and then it floats on top.
So that's the stage that we want to reach.
(speaking in foreign language)
- (speaking in foreign language)
We're gonna get the (speaking in foreign language) stage.
How long are we gonna cook this, Sara?
- Million dollar question.
So it's always different depending on the amount
but I think this should take about 15 minutes.
- I'm excited now, we can make curry.
- Yeah, look at that curry.
- [Ting Ting] Oh my god.
- This curry paste, can you use this with other meats
like chicken, or what would you make this with?
- We use fish curry powder,
which is different from meat curry powder,
the combination of spices.
So I would use this for other seafood,
like prawns, that will be good.
- Good to know.
Yeah, this is so incredibly potent-smelling.
I can't wait to try this.
There it is.
That's ready.
Look at that bubbling curry paste.
And next up is the curry leaves, right?
- [Sara] Yep, curry leaves.
- And there they are, guys, these are curry leaves.
They smell so fantastic.
Actually, they smell like curry so it's perfect.
And next up is the water.
We're adding in 1.5 liters of water.
And Sara was explaining you can make this less
if you've got a smaller fish head.
But we've got a monster sized fish head
so we're adding in 1.5 liters of water.
Look at that, and the full recipe is on her channel.
Wow.
- Okay, so pour in the tamarind juice and the laksa leaves.
Next we're gonna do is we are going to put in
these hard vegetables.
So it's bubbling already, I can already put it in.
Then I'm going to close the lid.
- [Trevor] And that's gonna simmer
for a few minutes now, right?
- [Sara] Close the lid, simmer for five minutes.
Now, we're gonna put in coconut milk.
Got two. - Put it all in.
- [Sara] Put it all in.
- [Trevor] Oo, look at that.
Stir it up.
Oh yeah, now you can see the creaminess coming through.
- Next we're gonna put in the vegetables.
- Okay, we're putting those in.
- All the tomatoes.
- [Trevor] Wow, look at that.
- Then we're gonna put this in.
- [Trevor] Wow, look at that, it's huge!
Let's put it in.
Wow!
It's in!
- Great, so now we're gonna close it
and let it cook for about five minutes.
- Close the lid and cook for five minutes.
Let's take a look at ours.
Oo.
- [Sara] Oo, looks the same.
- Wow, look at that!
Fish head curry!
It's bubbling and creamy with coconut milk.
Wow, and the fish meat looks tender.
- We're gonna season this pot of Nyonya fish head curry
with two tablespoon of sugar.
- Sara was saying around the fish.
- [Sara] Four teaspoon of salt.
- It's all about balancing the flavors.
If it's too spicy, you can add a little sugar,
you can also add some seasoning with salt.
(upbeat music)
- It's good. - Oh!
- How is it?
- Wow, it's so creamy!
It actually smells like laksa.
- [Sara] Yes, assam laksa has this inside, you're right.
- [Trevor] Final step here,
we're gonna add that torch ginger all over the top here.
And then it's finished, right?
- Yeah, it's done.
Our pot of Nyonya fish head curry is done.
Look at this.
- You can smell so many spices in there.
- [Sara] A lot of vegetables, tropical spices, coconut milk.
- Here it is, guys.
We got the giant fish head curry.
Look at the size of it!
And then we got a bunch of Indian street food here as well.
And that's the chicken,
yeah, that's the chicken right there.
Look at that.
That's the prawn.
Ho-ho!
And then this here is the cauliflower.
And the final touch, dosa.
Wow, that is a pure monster!
Look at that.
Okay, and we're gonna put it on this bed of rice right here.
Whoa, that's a fish head of a lifetime.
Let's just slowly drizzle that essence of life
over the rice.
Doesn't that look good?
- Yeah. - Okay.
Let's call up Sara and have a feast.
We got fish head curry, we got chicken curry,
we got prawn curry, we got rice, it's gonna be good.
Let's call her up.
Hey, Sara!
- Hello! - Hi.
- How are you? - Good.
- Good to see you. - I'm in the garden!
- Looks really nice. - Wow, beautiful!
- Shall we makan?
- Yeah, let's makan! - Yeah, makan, makan.
- [Trevor] First thing's first, let's take some cheek meat
with the-- - Oh, the cheek is huge!
- The cheek is giant.
Look at that, that's like a tongue!
It's bigger than a cow tongue!
- Bigger than a cow tongue, according to Trevor, yes.
- And here we go, first bite.
We're gonna dip it into the curry bowl.
Ho-ho, dripping cheek meat.
Try it out.
Oh!
- Mm.
- Wow.
- So good!
- That is incredible!
- I'm glad you enjoyed it.
- The fish is so tender, the curry is so creamy,
and so saucy and light...
With a touch of chili.
Wow, that's Malaysian.
Mm.
Life in Malaysia is good.
Curry every day.
Durian every day.
- Various type of curries.
This is just one of them.
This is Nyonya fish head curry
but we've got another version
is the mamak-style fish head curry,
but you must try that too.
- We have to and I'm just gonna pour
more curry onto that fish.
Oh, just get it soaked.
Flood it, as they say in Malaysia, flood it.
- [Sara] Banjir.
- Mm.
- I'm really happy that I'm doing this with you.
Like...
- We're very happy to be doing this with you as well.
- Eating, hanging out.
- Yes, thank you for showing us this recipe.
And for everybody watching right now,
you can go check out Sara's new YouTube channel
in the description below.
She's just started, she's an expert chef,
she's written four cookbooks,
and wow, this food is incredible.
Thank you, Sara.
- You're welcome.
And welcome to Malaysia!
- Thank you. - Thank you.
- Mm.
And there's so much saucy goodness here.
Sara, do you want to eat the eyeball together?
- Yeah, yes, scoop it out.
- Okay, let's dig it out. - The eyeball.
- Oh, it's so big.
Oh, there's so much fat around it.
- Oh, it's like, what size is this?
It's like a cherry.
- [Trevor] It's like a cherry.
Exactly. - It's like a cherry,
size of a cherry.
- Let's pour sauce all over that eyeball
just so it's tasty.
Let's try it out.
- [Sara] One, two, three.
- Mm, mm.
It's fatty.
There's like a grain in the middle.
- [Sara] Yep.
- It's a big eyeball.
- You like that? - I like it.
It's fatty!
(laughing)
- You sure? - It's pure flavor.
Mm.
- With this curry, I can eat a lot of rice.
- Yeah. - More than usual.
- It goes down like nothing.
- It's so appetizing.
- You can't stop eating.
- Mm-hm.
- How long can you save this curry for,
like two, three days?
- Try not to keep it for too long
because there's coconut milk.
So one, two days, or unless you freeze it,
remove all the vegetables and freeze it,
I guess that's okay.
- Freeze it.
- [Sara] Mm, you can do that too.
- Okay.
- You can put noodles inside, like curry laksa.
- Wow!
Really? - Yeah.
So tip for you, because we made such a big pot,
you've got extra, remove the vegetables,
keep the broth, you make noodles and you put it in,
it'll be like curry laksa.
- [Both] Wow!
- But actually, it's best not to freeze something
with coconut milk inside.
But let's say if it's too much
and you really have to keep it, then I think it's okay.
- Thank you, Sara. - Thank you.
- See you.
You're welcome. - See you.
- Enjoy! - That was an amazing recipe.
- Yeah. - Thank you.
- You're welcome.
- Best fish head curry ever.
- Yeah. - You're the best.
- See you. - Thanks, Sara.
- Thank you, Sara. - See you.
That fish head meat is so delicious.
You guys gotta make this recipe.
Go check out Sara's channel for the full details.
And thanks a lot for watching, guys.
This was a lot of fun.
I hope you're enjoying the new "Foodrangin At Home" series
where we cook street food dishes from around the world
at home during the pandemic.
Hope you're staying safe, healthy.
Make sure to subscribe to Sara's channel as well
in the description below.
She just put out a detailed video of all the instructions,
even more than this video,
on how to make the fish head curry.
So you guys are gonna want to check that out
in the description below.
Thanks a lot for watching, guys.
- Subscribe. - Wow.