Kari Kepala Ikan Bersama Belimbing Buluh (Fish Head Curry)
By: Navaneetham Krishnan
Published: Tuesday, January 7, 2014 - 4:37am

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.