Ingredients with Measurements:
- 1 whole fish head (cleaned and cut into pieces)
- 2 cups of coconut milk
- 1 cup of water
- 2 stalks of lemongrass (bruised)
- 4 kaffir lime leaves
- 3 bay leaves
- 2 turmeric leaves (optional)
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of cooking oil
- 4 cups of cooked rice
- 1 cup of fried anchovies
- 1 cup of fried peanuts
- 1 cup of sliced cucumber
- 1 cup of sliced green chili
- 1 cup of sliced red chili
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the cooking oil in a large pot over medium heat.
2. Add the lemongrass, kaffir lime leaves, bay leaves, and turmeric leaves (if using) to the pot and stir for 1 minute.
3. Add the fish head pieces to the pot and stir for 2 minutes.
4. Pour in the coconut milk and water and stir well.
5. Add the salt and sugar to the pot and stir well.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
7. While the fish head is simmering, prepare the rice and toppings.
8. To serve, place a scoop of rice on a plate and top it with a few pieces of fish head and some of the curry sauce.
9. Garnish with fried anchovies, fried peanuts, sliced cucumber, green chili, and red chili.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking the fish head
- Low heat for simmering the curry sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 650
- Fat: 32g
- Carbohydrates: 70g
- Protein: 22g
Substitutions for ingredients:
- Fish head can be substituted with any other fish parts, such as fillets or steaks.
- Lemongrass can be substituted with lemon zest.
- Kaffir lime leaves can be substituted with lime zest.
- Bay leaves can be substituted with curry leaves.
- Turmeric leaves can be omitted if not available.
- Fried anchovies and peanuts can be substituted with other toppings, such as fried shallots or sliced boiled eggs.
Variations:
- Add vegetables to the curry sauce, such as potatoes, carrots, or green beans.
- Use different types of fish, such as salmon or snapper.
- Make the curry sauce spicier by adding more chili.
Tips and tricks:
- Use fresh coconut milk for the best flavor.
- Stir the curry sauce occasionally to prevent it from sticking to the bottom of the pot.
- Adjust the amount of salt and sugar to taste.
Storage instructions:
- Store any leftover curry sauce and toppings in separate containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry sauce and toppings in a microwave or on the stove over low heat.
Presentation ideas:
- Serve the Nasi Kapau Gulai Kepala Ikan on a large platter with all the toppings arranged neatly around the rice and fish head.
Garnishes:
- Fried anchovies, fried peanuts, sliced cucumber, green chili, and red chili.
Pairings:
- Serve with a side of sambal or other spicy condiments.
Suggested side dishes:
- Indonesian-style vegetable stir-fry (Capcai)
- Fried tempeh or tofu
- Indonesian-style fried chicken (Ayam Goreng)
Troubleshooting advice:
- If the curry sauce is too thick, add more water or coconut milk to thin it out.
- If the curry sauce is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure the fish head is fresh and properly cleaned before cooking.
- Store any leftover curry sauce and toppings in separate containers in the refrigerator and consume within 3 days.
Food history:
- Nasi Kapau is a traditional dish from West Sumatra, Indonesia, that features a variety of curries and toppings served over rice.
Flavor profiles:
- Creamy, savory, slightly sweet, and spicy.
Serving suggestions:
- Serve the Nasi Kapau Gulai Kepala Ikan with a side of sambal or other spicy condiments for added heat and flavor.
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Region: Indonesian