Kari Kepala Ikan (Fish Head Curry)

I bought Fish Head last weekend from Pasar SS15 Subang Jaya and I think the dinner is perfect for fish head curry if you cook it from lunch. The longer it is, the better. I plan to serve it with papadam and acar timun & tomato. Sounds so good right?

Ok, without further ado, here's the recipe...

Serve with basmathi steamed rice, papadam & acar timun+tomato.

KARI KEPALA IKAN (Fish Head Curry)
OBEDIENT INGREDIENTS:
1 Fish Head Mackarel/Red Snapper (Halved)
3 T Fish Head Curry Powder (I use Baba's)
2 T Chili Paste (I make my own)
4 Shallots (Pound)
2 Garlic (Pound)
2 cm Ginger (Sliced)
1 Onion (Sliced)
3 Garlic (Sliced)
2 Stalks of Curry Leaves
1 t  Mixed Fenugreek
Tamarind Juice
5-6 Lady Fingers
2 Green Chillies
1 Tomatoes

METHOD:
Saute sliced onion, garlic & ginger until fragrant. Add mixed fenugreek and stir for a while. Add chilli paste, pounded shallots, garlic and curry paste. Continue to saute until the spices is cooked (when the smell of spices has reduced). Add curry leaves and add tamarind juices (depend on how sour you want your curry to be). Leave for 2-3 minutes, add water (if you think your curry it too dry), salt & sugar to taste. Wait till the curry boils, add fish head, lady fingers, green chillies and tomatoes.
Continue to cooked until the fish is fully cooked and the flesh looks almost falling apart. (I like it that way....)
Ready to serve with steam rice. Enjoy...


If you have left-over, fret-not - serve it again for breakfast with toast bread or simply plain lempeng.