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!
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
- Heat the cooking oil in a large pot over medium heat.
- Add the sliced onions, minced garlic, and grated ginger. Sauté until fragrant.
- Stir in the curry powder and cook for 1-2 minutes.
- Add the fish head pieces and coat them with the spice mixture.
- Pour in the water and add the chopped tomatoes and lemongrass. Bring to a simmer and cook for 30 minutes.
- Pour in the coconut milk and simmer for an additional 20 minutes.
- 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