Fish Head Curry Recipe

Fish Head Curry Recipe

(Gulai Kepala Ikan)

Ingredients :

850 g fish head

2 tablespoons desiccated coconut, roasted and pounded

3 tablespoons cooking oil

1 stalk lemon grass, bruised (white part only)

1 pandanus leaf, torn and knotted

750 cc coconut milk

5 carambolas, halves

10 salam leaves

Lime juice for rubbing

Salt for rubbing

 

Spices (ground)

10 dried red chilies

1/2 tablespoon turmeric, chopped

1/2 tablespoon fresh ginger, chopped

8 shallots

4 cloves garlic

1 tablespoon cilantro, roasted

1/2 teaspoon cumin, roasted

1/4 teaspoon aniseed, roasted

1 teaspoon peppercorns, roasted

1 tablespoon dried carambolas

Salt to taste

 

Method :

Wash the fish head and cut into 4 pieces. Rub the fish head with lime juice and salt. Set aside to stand for half an hour. Drain and rub the fish head with pounded coconut. Heat a wok with oil and saute the ground spices, lemon grass and pandanus leaf until fragrant. Add coconut milk and allow to simmer. Add the fish head and carambolas and bring back to boil. Stir from time to time, then add salam leaves. Simmer until the fish head is cooked and the gravy is a little oily. Best to serve hot with steamed white rice.

 

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