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.

Fish Head Curry (kari Kepala Ikan)

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

  1. Heat vegetable oil in a large pot over medium heat.
  2. Add sliced onion, minced garlic, and grated ginger. Sauté until fragrant.
  3. Add chopped tomatoes, curry leaves, and green chilies. Cook until the tomatoes are soft.
  4. Add the fish head pieces to the pot and gently mix with the other ingredients.
  5. Pour in the coconut milk and water. Season with salt to taste.
  6. Simmer for 20-25 minutes until the fish head is cooked through and the curry sauce has thickened.
  7. 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