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