Kari Kepala Ikan (Fish Head Curry)
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Kari Kepala Ikan (Fish Head Curry)

About this recipe: This rich southern Indian curry dish is sour and spicy. Use large fish head like threadfin or red snapper. Serve this dish with rice and the leftover curry is delicious with rotis.

Suhara Kuala Lumpur, Malaysia

Ingredients

Serves: 4 

  • 1 large fish head
  • Use pre-package fish curry powder or
  • 2 tbsp chilli powder
  • 2 tbsp coriander powder
  • 2 tbsp cummin powder
  • 2 tsp fennel powder
  • 2 tsp turmeric powder
  • 1 tsp white pepper powder
  • Ground ingredients
  • 12 shallots
  • 5 garlic cloves
  • 3 cm ginger
  • 1 tsp mustard seeds
  • 1/2 tsp fenugreek
  • 2 stalks curry leaves
  • 4 cm cinnamon stick
  • 3 tomatoes, quartered
  • 2 brinjals, quartered
  • 5 lady fingers (okra)
  • 2 green chillies
  • 3 tbsp tamarind pulp, mixed with 150 ml water and strained
  • 200 ml thick coconut milk
  • 250 ml thin coconut milk
  • 250 ml water
  • salt to taste
  • 5 tbsp oil
  • Garnish
  • 2 spring onions, chopped
  • Fried onion rings

Directions

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Clean fish head and remove scales. Rinse and set aside.
  2. Heat oil in pot and fry the mustard seeds until it begins to pop. Add the ground shallots, garlic and ginger. Add fenugreek, curry leaves and cinnamon stick and fry until fragrant.
  3. Mix a little water to the curry powder blend to make a paste. Add to the pot, stir the ingredients together and cook until oil separates.
  4. Slowly pour in the thin coconut milk and bring to a boil. Add brinjals, tamarind juice and fish head. Cook until the fish is almost done.
  5. Add the tomatoes, lady fingers, green chillies and thick coconut milk. Adjust the amount of liquid by adding water. Stir and bring to a boil. Season to taste and cook until oil floats to the top. Garnish with chopped spring onions and fried onions.

Tip

To make a healthier version of this curry, use evaporated milk instead of coconut milk.

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