Kota Belud Fish Head Curry

Kota Belud Fish Head Curry is a popular dish in Sabahan Cuisine, known for its rich and flavorful curry broth that pairs perfectly with tender fish head pieces. This recipe is a must-try for anyone who loves bold and spicy flavors!

Kota Belud Fish Head Curry

Ingredients

  • 1 fish head, cleaned and cut into pieces
  • 2 onions, sliced
  • 3 tomatoes, chopped
  • 5 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 stalks lemongrass, bruised
  • 3 Tbsp curry powder
  • 1 cup coconut milk
  • 2 cups water
  • Salt to taste
  • 2 Tbsp cooking oil

Instructions

  1. Heat the cooking oil in a large pot over medium heat.
  2. Add the sliced onions, minced garlic, and grated ginger. Sauté until fragrant.
  3. Stir in the curry powder and cook for 1-2 minutes.
  4. Add the fish head pieces and coat them with the spice mixture.
  5. Pour in the water and add the chopped tomatoes and lemongrass. Bring to a simmer and cook for 30 minutes.
  6. Pour in the coconut milk and simmer for an additional 20 minutes.
  7. Season with salt to taste and serve 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
Carbohydrates
15g
Protein
25g
Fat
20g

Supplies

Large pot Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Kota Belud Fish Head Curry with a side of steamed white rice and a refreshing cucumber salad.

Tips & tricks

For an extra kick of heat, add some chopped bird's eye chilies to the curry broth.

Cost

$15