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.
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
- 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.
- Add the chopped tomatoes and curry leaves. Cook until the tomatoes are soft and pulpy.
- Stir in the fish curry powder and turmeric powder. Cook for 2-3 minutes to toast the spices.
- Pour in the coconut milk and add salt to taste. Bring the curry to a gentle simmer.
- Add the fish head pieces to the curry. If needed, add some water to ensure the fish head is fully submerged in the curry.
- 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.
- 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