Fish Head Curry (gulai Kepala Ikan)
Fish Head Curry, also known as Gulai Kepala Ikan, is a popular dish in Indonesian Indian Cuisine. It is a flavorful and aromatic curry made with fish heads and various spices, creating a rich and satisfying meal.
Ingredients
- 2 fish heads, cleaned and halved
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, diced
- 1 can coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 stalk lemongrass, bruised
- 2 cups water
- Salt to taste
Instructions
- Heat oil in a large pot and sauté the onion, garlic, and ginger until fragrant.
- Add the curry powder, turmeric powder, and chili powder. Stir well to combine.
- Add the fish heads and coat them with the spice mixture.
- Pour in the coconut milk and water. Add the lemongrass, tomatoes, and salt. Bring to a simmer.
- Cover and cook for 30-40 minutes until the fish heads are tender and the curry has thickened.
- Serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Large pot Spatula Cooking spoon
Tools
Knife Cutting board Grater
Serving suggestions
Serve the Fish Head Curry with a side of pickled vegetables and crispy papadums for a complete meal.
Tips & tricks
For a spicier curry, add more chili powder or fresh chilies according to your preference.
Cost
$15