Ingredients with Measurements:
- 1 large fish head (preferably snapper or grouper)
- 2 tablespoons of vegetable oil
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 2 cups of coconut milk
- 1 cup of water
- 1 tablespoon of tamarind paste
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 2 stalks of lemongrass, bruised
- 3 kaffir lime leaves
- 1 red chili, sliced
- 1 green chili, sliced
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- 1/4 cup of chopped cilantro
Special Equipment Needed:
- Large pot or wok
- Wooden spoon or spatula
- Knife and cutting board
Step-by-Step Instructions:
1. Clean the fish head and cut it into large pieces. Set aside.
2. Heat the oil in a large pot or wok over medium heat.
3. Add the chopped onion, minced garlic, and grated ginger. Saute until fragrant and the onion is translucent.
4. Add the curry powder, turmeric powder, cumin powder, and coriander powder. Stir well and cook for 1-2 minutes until fragrant.
5. Add the coconut milk, water, tamarind paste, salt, and sugar. Stir well and bring to a boil.
6. Add the fish head pieces, lemongrass, kaffir lime leaves, red chili, and green chili. Stir well and let it simmer for 15-20 minutes until the fish is cooked through and the sauce has thickened.
7. Add the fish sauce, lime juice, and chopped cilantro. Stir well and cook for another 1-2 minutes.
8. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Fish head can be substituted with fish fillets or shrimp.
- Tamarind paste can be substituted with lime juice or vinegar.
- Lemongrass can be substituted with lemon zest or lemon juice.
- Kaffir lime leaves can be substituted with lime zest or lime juice.
- Red and green chili can be substituted with chili flakes or cayenne pepper.
Variations:
- Add vegetables such as potatoes, carrots, or eggplant.
- Use different types of seafood such as squid or mussels.
- Use different types of curry powder such as red or green curry powder.
- Add more or less chili depending on your spice preference.
Tips and Tricks:
- Use fresh ingredients for the best flavor.
- Adjust the seasoning to your taste.
- Let the curry simmer for a longer time for a richer flavor.
- Serve with steamed rice or naan bread.
Storage Instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation Ideas:
Serve the curry in a large bowl or individual bowls. Garnish with chopped cilantro and sliced chili.
Garnishes:
Chopped cilantro, sliced chili, lime wedges.
Pairings:
Steamed rice, naan bread, cucumber salad.
Suggested Side Dishes:
Cucumber salad, stir-fried vegetables, papadum.
Troubleshooting Advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, let it simmer for a longer time to thicken the sauce.
- Adjust the seasoning to your taste.
Food Safety Advice:
- Make sure to cook the fish thoroughly.
- Store leftover curry in the refrigerator and consume within 3 days.
- Wash your hands and utensils before and after handling raw fish.
Food History:
Kari Kepala Ikan Curry is a traditional Malaysian dish that is popular in Southeast Asia. It is made with fish head and a blend of spices and coconut milk.
Flavor Profiles:
Spicy, savory, creamy, tangy.
Serving Suggestions:
Serve the curry with steamed rice or naan bread for a complete meal.
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Region: Malaysian