Fish Head Curry (kari Kepala Ikan)
Fish Head Curry, also known as Kari Kepala Ikan, is a popular dish in Malay cuisine that features a flavorful and aromatic curry sauce with tender fish head pieces. This dish is perfect for sharing with family and friends, and it's best enjoyed with steamed rice or crusty bread to soak up the delicious curry sauce.
Ingredients
- 1 large fish head, cut into pieces
- 2 tbsp vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, chopped
- 1 sprig curry leaves
- 2-3 green chilies, sliced
- 1 can (400ml) coconut milk
- 1 cup water
- Salt to taste
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add sliced onion, minced garlic, and grated ginger. Sauté until fragrant.
- Add chopped tomatoes, curry leaves, and green chilies. Cook until the tomatoes are soft.
- Add the fish head pieces to the pot and gently mix with the other ingredients.
- Pour in the coconut milk and water. Season with salt to taste.
- Simmer for 20-25 minutes until the fish head is cooked through and the curry sauce has thickened.
- Once done, remove from heat and let it rest for a few minutes before serving.
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
- 15g
- Carbohydrates
- 20g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Fish Head Curry with steamed rice and a side of pickled vegetables for a complete and satisfying meal.
Tips & tricks
For an extra kick of heat, add more green chilies or a spoonful of chili paste to the curry sauce.
Cost
$15