Kari Kepala Ikan Bersama Belimbing Buluh (Fish Head Curry)

Heat the cooking oil in a large pot over medium heat. Add the ginger, garlic, and onion paste, sautéing until fragrant and lightly browned.

Ingredients

30 mL of Cooking Oil

15 mL of Ginger

3 cloves of Garlic

1 piece of Onion

30 mL of Red Curry Paste

Equipment

Pot

Add the mustard seeds and fenugreek seeds to the pot, stirring until they begin to pop.

Ingredients

5 mL of Mustard

5 mL of Fenugreek Seeds

Equipment

Pot

Stir in the red curry paste and cook until the oil begins to separate from the spice mixture.

Ingredients

15 mL of Red Curry Paste

10 pieces of Curry Leaves

Equipment

Pot

Pour in the water, bring to a gentle simmer, and carefully add the marinated fish fillets.

Ingredients

225 g of White Fish Fillets

240 mL of Water

Equipment

Pot

Season with salt, then add the curry leaves and belimbing. Simmer gently until the fish is cooked through.

Ingredients

225 g of White Fish Fillets

225 g of Red Curry Paste

225 g of Curry Leaves

5 mL of Salt

4 pieces of Belimbing

Equipment

Pot

Pour in the coconut milk, stir gently to combine, and remove from heat immediately to prevent curdling.

Ingredients

120 mL of Coconut Milk

Equipment

Pot