Fish Head Curry (Gulai Kepala Ikan)

Fish Head Curry, known as Gulai Kepala Ikan, is a cherished dish in Malaysian and Singaporean cuisine. This dish features an aromatic and spicy curry that melds Indian and Malay flavors to create a distinct culinary delight. Preparing this dish involves crafting a rich curry paste, simmering the fish head in a creamy coconut sauce, and garnishing with fresh herbs like curry leaves. The curry’s luxurious texture and flavors complement steamed rice or crusty bread, providing a rich meal suitable for any occasion.

Ingredients

• 1 whole fish head
• 2 cups coconut milk
• 1 Tbsp tamarind paste
• 2 Tbsp fish curry powder
• 1 piece lemongrass, bruised
• 4 pieces okra, sliced
• 1 piece eggplant, sliced
• 1 handful curry leaves
• 2 Tbsp vegetable oil

Instructions

1. Heat vegetable oil in a large pot over medium heat.
2. Stir in fish curry powder and cook until it becomes fragrant, about 1-2 minutes.
3. Mix in the bruised lemongrass, coconut milk, tamarind paste, and curry leaves. Bring to a simmer and stir occasionally.
4. Add the fish head to the pot, ensuring it is mostly submerged in the sauce. Simmer gently for 20 minutes, allowing the flavors to meld.
5. Include the sliced okra and eggplant, stirring to combine. Continue to cook for another 10 minutes until the vegetables are tender.
6. Adjust seasoning with salt to taste if necessary. Remove from heat once everything is cooked through.
7. Serve Fish Head Curry hot with steamed rice or your choice of bread.

Keywords: Dinner, Spicy, Aromatic, MainCourse, Malaysian

Spice Rack: Fish Curry Powder, Tamarind Paste, Curry Leaves

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