Nyonya Kari Kepala Ikan
85% asli · Peranakan (Nyonya)
A Nyonya-style fish head curry, characterized by a more complex spice blend including dried chilies, candlenuts, and a touch of sweetness, often with pineapple and tomatoes for tanginess.
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
- Dried chilies10-15
- Shallots5
- Garlic cloves4
- Candlenuts3
- Galangal1 inch piece
- Lemongrass1 stalk
- Turmeric powder1 tsp
- Belacan (shrimp paste)1 tsp
- Vegetable oil3 tbsp
- Curry leaves1 sprig
- Pineapple chunks100 g
- Tomatoes1 large
- Okra100 g
- Sugar1 tsp
- Saltto taste
- Water200 ml
Langkah
- 1
Soak dried chilies in hot water until softened, then drain. Blend chilies, shallots, garlic, candlenuts, galangal, lemongrass (white part only), and belacan with a little water to form a paste.
- 2
Heat oil in a pot over medium heat. Add curry leaves and sauté until fragrant.
- 3
Add the spice paste and cook, stirring, until oil separates and the paste is fragrant (about 15-20 minutes). Stir in turmeric powder.
- 4
Add fish head pieces and sear lightly.
- 5
Pour in coconut milk and water. Add pineapple chunks and season with salt and sugar.
- 6
Bring to a simmer, then add okra and tomatoes. Cover and cook for 25-30 minutes, or until fish is cooked through and vegetables are tender.
- 7
Adjust seasoning. Serve hot with rice.
