Ingredients with Measurements:
- 1 fish head, cleaned and cut into pieces
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 red chillies, sliced
- 2 green chillies, sliced
- 1 tablespoon of turmeric powder
- 1 tablespoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of fennel powder
- 1 teaspoon of salt
- 1 can of coconut milk
- 1 cup of water
- 2 kaffir lime leaves
- 1 lemongrass stalk, bruised
- 1 tablespoon of tamarind paste
- 1 tablespoon of sugar
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- Fresh coriander leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion, garlic, and chillies and sauté until the onion is soft and translucent.
3. Add the turmeric, coriander, cumin, fennel, and salt and stir until fragrant.
4. Add the fish head pieces and stir to coat with the spice mixture.
5. Pour in the coconut milk and water, then add the kaffir lime leaves and lemongrass.
6. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the fish is cooked through.
7. Add the tamarind paste, sugar, fish sauce, and lime juice and stir to combine.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with fresh coriander leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 25g
- Carbohydrates: 11g
- Protein: 16g
Substitutions for ingredients:
- Any firm white fish can be used in place of the fish head.
- Red chillies can be substituted with red pepper flakes or cayenne pepper.
- Green chillies can be substituted with jalapeño peppers.
Variations:
- Add vegetables such as eggplant, okra, or bell peppers.
- Use chicken or beef instead of fish.
- Add more or less spice depending on personal preference.
Tips and tricks:
- Use fresh fish for the best flavor.
- Adjust the amount of chillies to suit your taste.
- Serve with rice or bread to soak up the sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with rice and garnish with fresh coriander leaves.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with rice or bread.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or sugar to balance the heat.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Gulai Kepala Ikan is a traditional Malaysian dish that is popular in Southeast Asia.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice or bread.
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Region: Indonesian