Kari Kepala Ikan Sarawak (sarawakian Fish Head Curry)

Kari Kepala Ikan Sarawak, or Sarawakian Fish Head Curry, is a popular dish in Sarawakian cuisine. This flavorful and aromatic curry is made with a variety of spices and coconut milk, creating a rich and satisfying dish that is perfect for sharing with family and friends.

Kari Kepala Ikan Sarawak (sarawakian Fish Head Curry)

Ingredients

  • 1 fish head, cleaned and cut into pieces
  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tomatoes, chopped
  • 1 sprig curry leaves
  • 1 can (400ml) coconut milk
  • 1 tablespoon fish curry powder
  • 1 teaspoon turmeric powder
  • Salt to taste
  • Water

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté until the onions are soft and translucent.
  2. Add the chopped tomatoes and curry leaves. Cook until the tomatoes are soft and pulpy.
  3. Stir in the fish curry powder and turmeric powder. Cook for 2-3 minutes to toast the spices.
  4. Pour in the coconut milk and add salt to taste. Bring the curry to a gentle simmer.
  5. Add the fish head pieces to the curry. If needed, add some water to ensure the fish head is fully submerged in the curry.
  6. Cover the pot and let the curry simmer for 30-40 minutes, or until the fish head is cooked through and the flavors have melded together.
  7. Once the curry is ready, serve hot with steamed rice or crusty bread.

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
Carbohydrates
15g
Protein
25g
Fat
20g

Supplies

Large pot Wooden spoon Knife Cutting board

Tools

Serving bowls Serving spoons

Serving suggestions

Sarawakian Fish Head Curry is best served with steamed rice or crusty bread to soak up the delicious curry sauce.

Tips & tricks

For an extra kick of heat, add a few chopped green chilies to the curry while it simmers.

Cost

$15