Quick & Easy Kari Kepala Ikan
70% asli · Singaporean/Malaysian (Adapted)
A simplified version of the classic fish head curry, using pre-made curry paste and fewer vegetables for a faster, weeknight-friendly meal.
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
- Store-bought fish curry paste4 tbsp
- Vegetable oil2 tbsp
- Onion1 large
- Garlic cloves3
- Bell pepper (any color)1
- Green beans100 g
- Tamarind paste1 tbsp
- Saltto taste
- Water100 ml
Langkah
- 1
Cut fish head into pieces. Slice onion, mince garlic, and chop bell pepper and green beans.
- 2
Heat oil in a pot over medium heat. Sauté onion and garlic until softened.
- 3
Add the store-bought fish curry paste and cook for 2-3 minutes until fragrant.
- 4
Add the fish head pieces and sear lightly.
- 5
Pour in coconut milk, water, and tamarind paste. Season with salt.
- 6
Bring to a simmer, then add bell pepper and green beans. Cook for 15-20 minutes, or until fish is cooked and vegetables are tender-crisp.
- 7
Adjust seasoning. Serve hot with rice.
