Ingredients with Measurements:
- 1 large fish head (preferably red snapper or grouper)
- 2 eggplants, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 can coconut milk
- 1 cup water
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or wok
- Wooden spoon
Step-by-step instructions:
1. Clean the fish head thoroughly and cut it into pieces. Set aside.
2. In a large pot or wok, heat the vegetable oil over medium heat.
3. Add the chopped onion, minced garlic, and grated ginger. Saute until fragrant.
4. Add the curry powder, turmeric powder, cumin powder, and coriander powder. Stir until well combined.
5. Add the fish head pieces and stir until coated with the spice mixture.
6. Pour in the coconut milk and water. Stir until well combined.
7. Add the sliced eggplants 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 20-25 minutes or until the fish head is cooked through and the eggplants are tender.
9. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sauteing and boiling
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 15g
- Protein: 20g
Substitutions for ingredients:
- Any firm white fish can be used instead of red snapper or grouper.
- Other vegetables such as okra or green beans can be used instead of eggplant.
Variations:
- Add shrimp or squid to the curry for a seafood medley.
- Use chicken or beef instead of fish for a meatier option.
- Add diced tomatoes for a tangy twist.
Tips and tricks:
- Make sure to clean the fish head thoroughly to remove any scales or impurities.
- Adjust the amount of curry powder to your preferred level of spiciness.
- To make the curry thicker, add less water or let it simmer for longer.
Storage instructions:
- Store any leftovers 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 with steamed rice on the side.
- Garnish with chopped cilantro or sliced red chili for a pop of color.
Pairings:
- Serve with a side of cucumber salad or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Naan bread
- Roti canai
Troubleshooting advice:
- If the curry is too watery, let it simmer for longer to thicken.
- If the curry is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the fish head thoroughly to avoid any foodborne illnesses.
Food history:
- Kari Kepala Ikan is a traditional Malaysian dish that is commonly served during festive occasions.
Flavor profiles:
- Spicy, savory, and creamy.
Serving suggestions:
- Serve hot with steamed rice and a side of pickled vegetables.
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Region: Malaysian