Ingredients with Measurements:
- 1 large fish head (preferably red snapper or grouper)
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of cumin powder
- 1/2 teaspoon of coriander powder
- 1/2 teaspoon of fennel powder
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of ginger powder
- 1/2 teaspoon of paprika
- 1/2 teaspoon of garam masala
- 1/2 cup of water
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of grated ginger
- 2 tomatoes, chopped
- 1 tablespoon of tomato paste
- 1 cup of coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large mixing bowl
- Deep-frying pan or wok
- Slotted spoon
- Blender or food processor
Step-by-step instructions:
1. Clean the fish head thoroughly and cut it into pieces. Set aside.
2. In a large mixing bowl, combine the flour, baking powder, salt, black pepper, turmeric powder, cumin powder, coriander powder, fennel powder, chili powder, garlic powder, onion powder, ginger powder, paprika, and garam masala. Mix well.
3. Gradually add water to the dry ingredients and mix until a smooth batter is formed.
4. Heat the vegetable oil in a deep-frying pan or wok over medium-high heat.
5. Dip each fish head piece into the batter, making sure it is coated evenly.
6. Carefully place the fish head pieces into the hot oil and fry until golden brown. Use a slotted spoon to remove the fish head pieces from the oil and place them on a paper towel-lined plate to drain excess oil.
7. In a blender or food processor, puree the onion, garlic, and grated ginger until smooth.
8. In the same pan or wok, sauté the onion mixture until fragrant.
9. Add the chopped tomatoes and tomato paste to the pan and cook until the tomatoes are soft and pulpy.
10. Pour in the coconut milk and stir well.
11. Add the fried fish head pieces to the pan and stir gently to coat them with the curry sauce.
12. Season with salt and pepper to taste.
13. Simmer the curry for 10-15 minutes, stirring occasionally.
14. Garnish with fresh cilantro and serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for frying the fish head pieces
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 25g
Protein: 18g
Sodium: 500mg
Fiber: 3g
Sugar: 4g
Substitutions for ingredients:
- You can use any type of fish head that you prefer.
- If you don't have all the spices listed, you can use a pre-made curry powder instead.
- You can substitute the coconut milk with heavy cream or evaporated milk.
Variations:
- You can add vegetables such as potatoes, carrots, and green beans to the curry.
- You can use chicken or beef instead of fish head.
- You can make the batter thicker or thinner depending on your preference.
Tips and tricks:
- Make sure the fish head pieces are dry before dipping them into the batter to prevent the batter from sliding off.
- Fry the fish head pieces in batches to avoid overcrowding the pan.
- Use a slotted spoon to remove excess oil from the fried fish head pieces.
- Adjust the amount of spices according to your taste preference.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pan over medium heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or platter with steamed rice on the side. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Steamed rice, naan bread, or roti
Suggested side dishes:
Cucumber raita, mango chutney, or pickled vegetables
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the curry is too thin, simmer it for a few more minutes to thicken it.
- If the curry is too spicy, add more coconut milk or heavy cream to balance the heat.
Food safety advice:
- Make sure the fish head is fresh and has been properly cleaned.
- Use a thermometer to check the oil temperature before frying the fish head pieces.
- Store the leftover curry in the refrigerator and consume it within 3 days.
Food history:
Kari Kepala Ikan Jemput-Jemput is a popular Malaysian dish that originated from the Malay community. It is a spicy and flavorful curry made with fish head and a blend of aromatic spices.
Flavor profiles:
Spicy, savory, aromatic, and creamy
Serving suggestions:
Serve the curry hot with steamed rice and garnish with fresh cilantro.
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Region: Malaysian