Kari Kepala Ikan Bersama Belimbing Buluh (Fish Head Curry)

Ingredients

1 tenggiri/mackerel fish head - clean and chop into large pieces
10 belimbing buluh
1 tsp turmeric/kunyit powder
1 tbsp ginger paste
1/2 tbsp garlic paste
1 tbsp onion paste
1 tsp black mustard seeds
1/2 tbsp fenugreek/halba seeds
2-3 sprigs curry leaves (shredded/sliced)
1/2 cup coconut milk (optional)
4 tbsp oil
Salt to taste
For the curry paste (mix with some water for a thick paste)
1 tbsp plain chili powder
1 tsp white pepper powder
1/2 tbsp coriander powder
1 tsp cumin powder
1 tsp fennel powder

Preparation

1
Rub fish with turmeric powder and keep aside.
2
Heat oil and saute ginger, garlic and onion paste.
3
Splatter in mustard and fenugreek seeds.
4
Add curry paste and fry till oil splits
5
Pour 1/2 liter of water; stir and gently drop in fish pieces.
6
Simmer till fish is cooked.
7
Season with salt; add belimbing and curry leaves.
8
Gently stir.
9
Lastly pour coconut milk.
10
Stir and remove from heat.

 



About

A traditional Malaysian dish with a busy combination of fishy, spicy-sour flavors, accentuated by spices and curry leaves.

Yield:

4 people

Added:

Tuesday, January 7, 2014 - 4:37am

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