Classic Kari Kepala Ikan (Fish Head Curry)
Hidangan tradisional · Singaporean/Malaysian
A rich and aromatic fish head curry, a beloved dish in Singapore and Malaysia, featuring a whole fish head simmered in a complex, spicy coconut milk broth with a medley of vegetables.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Fish head (snapper or red grouper)1 large
- Coconut milk400 ml
- Tamarind paste2 tbsp
- Vegetable oil3 tbsp
- Onions2 large
- Garlic cloves5
- Ginger1 inch piece
- Turmeric powder1 tsp
- Coriander powder2 tsp
- Cumin powder1 tsp
- Chili powder1-2 tbsp (to taste)
- Curry leaves1 sprig
- Okra100 g
- Eggplant1/2 medium
- Tomatoes1 large
- Saltto taste
- Water200 ml
Langkah
- 1
Prepare the curry paste: Blend or pound onions, garlic, ginger, turmeric, coriander, cumin, and chili powder with a little water to form a smooth paste.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add curry leaves and sauté until fragrant.
- 3
Add the curry paste and cook, stirring constantly, until the oil separates and the paste is deeply fragrant (about 10-15 minutes).
- 4
Add the fish head (cut into manageable pieces if large) and sear lightly on all sides.
- 5
Pour in coconut milk and water. Stir in tamarind paste and season with salt.
- 6
Bring to a simmer, then add okra and eggplant. Cover and cook for 20-25 minutes, or until the fish is cooked through and the vegetables are tender.
- 7
Add sliced tomatoes in the last 5 minutes of cooking.
- 8
Adjust seasoning if necessary. Serve hot, traditionally with rice.
