Ingredients with Measurements:
- 1 whole fish head (preferably red snapper or grouper)
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, 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
- 1 can of coconut milk (400 ml)
- 1 cup of water
- 2 tablespoons of tamarind paste
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Clean the fish head thoroughly and cut it into pieces. Set aside.
2. Heat the vegetable 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 until the spices are evenly distributed.
5. Add the fish head pieces and stir to coat them with the spice mixture.
6. Pour in the coconut milk and water. Stir to combine.
7. Add the tamarind paste and season with salt and pepper to taste.
8. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the fish head is cooked through and tender.
9. Garnish with fresh cilantro and serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sauteing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Total fat: 25g
Saturated fat: 15g
Cholesterol: 60mg
Sodium: 400mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugar: 3g
Protein: 15g
Substitutions for ingredients:
- You can use any type of fish head that you prefer.
- If you don't have tamarind paste, you can substitute it with lime juice or vinegar.
Variations:
- You can add vegetables such as eggplant, okra, or green beans to the curry.
- You can use different types of curry powder or spices to adjust the flavor to your liking.
Tips and tricks:
- Make sure to clean the fish head thoroughly to remove any scales or bones.
- You can use a mortar and pestle to grind the spices for a more authentic flavor.
- Adjust the amount of curry powder and spices according to your preference for spiciness.
Storage instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over low 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 or sliced red chili for a pop of color.
Garnishes:
- Fresh cilantro
- Sliced red chili
Pairings:
- Steamed rice
- Naan bread
- Papadum
Suggested side dishes:
- Cucumber salad
- Tomato and onion salad
- Pickled vegetables
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a longer time to reduce the liquid.
Food safety advice:
- Make sure to cook the fish head thoroughly to avoid any foodborne illnesses.
- Store any leftover curry in the refrigerator and consume within 3 days.
Food history:
- Kari Kepala Ikan is a traditional Malaysian dish that is commonly served during festive occasions and special events.
Flavor profiles:
- Spicy, savory, creamy, tangy
Serving suggestions:
- Serve the curry hot with steamed rice and garnish with fresh cilantro or sliced red chili.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian