Ingredients with Measurements:
- 2 cups of jasmine rice
- 3 cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of turmeric powder
- 1 tablespoon of coriander powder
- 1 tablespoon of cumin powder
- 1 teaspoon of chili powder
- 1 can of coconut milk
- 1 pound of fish head, cleaned and chopped
- 2 cups of water
- 1 teaspoon of salt
- 1 tablespoon of tamarind paste
- 2 tablespoons of palm sugar
- 2 kaffir lime leaves
- 1 lemongrass stalk, bruised
- 1 cup of green beans, trimmed
- 1 cup of bean sprouts
- 1 cucumber, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Rice cooker
- Large pot
- Wooden spoon
- Serving bowls
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to the rice cooker. Add 3 cups of water and 1 teaspoon of salt. Cook the rice according to the manufacturer's instructions.
2. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook for 2-3 minutes until the onion is translucent.
3. Add the turmeric powder, coriander powder, cumin powder, and chili powder. Cook for 1-2 minutes until fragrant.
4. Add the coconut milk, fish head, 2 cups of water, salt, tamarind paste, palm sugar, kaffir lime leaves, and lemongrass. Bring the mixture to a boil, then reduce the heat to low. Simmer for 20-25 minutes until the fish is cooked through and the sauce has thickened.
5. Add the green beans and bean sprouts. Cook for 2-3 minutes until the vegetables are tender.
6. Serve the rice and fish curry in bowls. Garnish with sliced cucumber and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
Cook the rice in the rice cooker according to the manufacturer's instructions. Cook the fish curry over medium heat until it comes to a boil, then reduce the heat to low and simmer for 20-25 minutes.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 580
Fat: 22g
Carbohydrates: 69g
Protein: 25g
Sodium: 890mg
Sugar: 10g
Substitutions for ingredients:
- You can use any type of rice instead of jasmine rice.
- You can use any type of fish instead of fish head.
- You can use brown sugar instead of palm sugar.
- You can use lime juice instead of tamarind paste.
Variations:
- You can add other vegetables such as carrots, bell peppers, or eggplant.
- You can use chicken or beef instead of fish.
- You can add more chili powder for a spicier curry.
Tips and tricks:
- To make the rice more flavorful, you can add pandan leaves or bay leaves to the rice cooker.
- To make the fish curry more fragrant, you can add a pinch of fennel seeds or cardamom pods.
- To make the curry thicker, you can add a tablespoon of cornstarch mixed with water.
Storage instructions:
Store any leftover rice and fish curry in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and fish curry in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the rice and fish curry in separate bowls. Garnish with sliced cucumber and lime wedges.
Garnishes:
Sliced cucumber and lime wedges.
Pairings:
This dish pairs well with a cold beer or a glass of white wine.
Suggested side dishes:
You can serve this dish with a side of steamed vegetables or a simple salad.
Troubleshooting advice:
- If the curry is too thick, you can add more water or coconut milk to thin it out.
- If the curry is too thin, you can add a tablespoon of cornstarch mixed with water to thicken it.
Food safety advice:
Make sure to clean the fish head thoroughly before cooking. Store any leftover rice and fish curry in separate airtight containers in the refrigerator for up to 3 days.
Food history:
Nasi Gurih Gulai Kepala Ikan is a traditional Indonesian dish that originated in Sumatra. It is a popular dish in Indonesian cuisine and is often served during special occasions.
Flavor profiles:
This dish has a rich and savory flavor from the fish curry, with a hint of sweetness from the palm sugar and a tangy flavor from the tamarind paste.
Serving suggestions:
Serve this dish with a side of steamed vegetables or a simple salad.
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Region: Indonesian