Ingredients with Measurements:
- 1 large fish head (preferably red snapper or grouper)
- 10 keluak nuts
- 1 lemongrass stalk, bruised
- 3 kaffir lime leaves
- 2 turmeric leaves
- 2 cups water
- 1 cup coconut milk
- 2 tablespoons tamarind paste
- 2 tablespoons palm sugar
- 2 tablespoons cooking oil
- Salt to taste
Special equipment needed:
- Mortar and pestle
- Blender
Step-by-step instructions:
1. Soak the keluak nuts in water for at least 24 hours, changing the water every 6 hours. Once they are soft, remove the flesh from the nuts and pound them in a mortar and pestle until they become a paste. Set aside.
2. Clean the fish head and cut it into pieces. Season with salt and set aside.
3. In a blender, blend the lemongrass, kaffir lime leaves, and turmeric leaves with a little bit of water until they become a paste. Set aside.
4. In a pot, heat the cooking oil over medium heat. Add the blended paste and sauté until fragrant.
5. Add the fish head pieces and stir well to coat them with the paste.
6. Add the water, coconut milk, tamarind paste, palm sugar, and keluak paste. Stir well and bring to a boil.
7. Reduce the heat to low and simmer for 30 minutes or until the fish head is cooked through and the sauce has thickened.
8. Adjust the seasoning with salt and sugar if needed.
9. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Keluak nuts can be substituted with black beans or black sesame seeds.
- Red snapper or grouper can be substituted with any firm white fish.
Variations:
- Add vegetables such as eggplant, okra, or green beans.
- Use chicken or beef instead of fish.
Tips and tricks:
- Soak the keluak nuts in advance to save time.
- Use fresh ingredients for better flavor.
- Adjust the amount of tamarind paste and palm sugar according to your taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with steamed rice and garnish with chopped cilantro.
Garnishes:
Chopped cilantro, sliced red chili, fried shallots.
Pairings:
Steamed rice, sambal belacan, pickled vegetables.
Suggested side dishes:
Acar timun (pickled cucumber), sayur lodeh (vegetable curry), sambal goreng tempeh (fried tempeh in chili sauce).
Troubleshooting advice:
- If the sauce is too thick, add more water or coconut milk.
- If the sauce is too thin, simmer for a longer time until it thickens.
Food safety advice:
- Make sure the fish is fresh and properly cleaned.
- Wash your hands and utensils before and after handling raw fish.
Food history:
Kari Kepala Ikan Keluak is a traditional dish from the Peranakan cuisine, which is a fusion of Chinese and Malay cultures.
Flavor profiles:
Savory, nutty, tangy, sweet.
Serving suggestions:
Serve hot with steamed rice and sambal belacan.
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Region: Malaysian