Calling all adventurous foodies! Are you ready to unlock the secrets of a Southeast Asian culinary gem—fish head curry?
This video dives deep (pun intended!) into the art of crafting this bold and flavorful dish. We’ll guide you through every step, from selecting the perfect fish head to creating a symphony of spices that will tantalize your taste buds.
Here’s a taste of what awaits:
Mastering the Broth: Learn the secrets to creating a rich and flavorful curry base that forms the heart and soul of the dish.
Spice Symphony: We’ll unveil the perfect blend of aromatics and chilies to create a complex and captivating flavor profile.
Fish Perfection: Discover tips and tricks for selecting, prepping, and cooking the fish head to ensure tender, succulent meat.
Beyond the Basics: Elevate your Fish Head Curry with presentation ideas that will transform it from a home-cooked meal to a showstopper.
More than just a recipe, this video is a celebration of Southeast Asian culinary heritage.
Kari Kepala Ikan / Fish Head Curry Recipe :
Ingredients:
1 whole red snapper or salmon fish head
2 Tomatoes, Wedges
2 stalks lemongrass, bruised
2 cm galangal, bruised
500 ml thick coconut milk
1 liter of water (for the curry base)
Cooking oil
Spice Paste:
6 shallots
4 garlic cloves
4 large red chilies (de-seeded for less heat, optional)
3 red bird’s eye chilies
2 cm turmeric, roasted
2 cm ginger
3 candlenuts, toasted
1 tablespoon ground coriander
½ teaspoon ground cumin
Seasoning:
Sugar
Salt
Black Pepper
Chicken stock powder
Prepare the Fish Head
Rub the fish head with lime juice and salt. Let it sit for 15 minutes, then rinse thoroughly.
Sauté the Spice Paste
Heat oil in a pot and sauté the blended spice paste until fragrant. Add lemongrass, bay leaf, and curry leaves. Stir well and cook until the spices release their oil.
Cook the Curry
Pour in the thin coconut milk and bring to a simmer. Add the fish head and cook over medium heat until half-cooked. Add the thick coconut milk, tomatoes, and okra. Stir gently to prevent the coconut milk from curdling. Add salt, sugar, and another seasoning. Simmer until the fish head is fully cooked and flavors are well-infused (about 10–15 minutes).
Serve
Carefully transfer the fish head to a serving dish. Ladle the curry sauce over the fish and garnish with curry leaves.
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