Huta (fish Head Curry)

Huta, also known as Fish Head Curry, is a traditional dish from the Batak Cuisine of Indonesia. This flavorful and aromatic curry is made with fish heads and a rich blend of spices, creating a hearty and satisfying meal.

Huta (fish Head Curry)

Ingredients

  • 2 fish heads, cleaned and cut into halves
  • 2 tablespoons cooking oil
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tomatoes, chopped
  • 1 tablespoon tamarind paste
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 2 cups coconut milk
  • Salt to taste
  • Water

Instructions

  1. Heat the cooking oil in a large pot over medium heat.
  2. Add the sliced onion, minced garlic, and grated ginger. Sauté until fragrant.
  3. Add the chopped tomatoes and cook until they soften.
  4. Stir in the tamarind paste, curry powder, and turmeric powder.
  5. Add the fish heads to the pot and pour in the coconut milk. Add water as needed to cover the fish heads.
  6. Season with salt to taste and let the curry simmer for 45-50 minutes, or until the fish heads are cooked through.
  7. Serve the Huta hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pot Stirring spoon

Tools

Knife Cutting board Grater

Serving suggestions

Serving suggestion: Enjoy the Huta with a side of sambal (spicy chili paste) and a fresh cucumber salad.

Tips & tricks

Tip: Adjust the level of spiciness by adding more or less curry powder and chili according to your preference.

Cost

$15