Kari Kepala Ikan Bersama Belimbing Buluh (Fish Head Curry)

Name: Kari Kepala Ikan Bersama Belimbing Buluh (Fish Head Curry)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tsp Mustard (1 tsp black mustard seeds); 1 tbsp Chilli Powder (1 tbsp plain chili powder); ½ cup Coconut Milk (1/2 cup coconut milk (optional)) — optional; ½ tbsp Ground coriander (1/2 tbsp coriander powder); 1 tsp Cumin Powder (1 tsp cumin powder); 2 sprig Curry leaves (2 sprigs Curry Leaves-); 1 tsp Ground fennel (1 tsp fennel powder); ½ tbsp Fenugreek Seeds (1/2 tbsp fenugreek/halba seeds); 1 tbsp Garlic Paste (1 tablespoon Garlic paste-); 1 tbsp Bottled Ginger (1 tablespoon Ginger paste-); 1 piece Mackerel (1 tenggiri/mackerel fish head - clean and chop into large pieces); 3 tbsp Cooking Oil (3 tablespoons oil (I use sun flower oil)); 1 tbsp Yellow Onion (1 tbsp onion paste); 1 tsp White Pepper Powder (1 tsp white pepper powder); 1 tsp Table Salt (1 teaspoon Salt); 1 tsp Ground Turmeric (1 tsp turmeric/kunyit powder); 10 pieces Fish Sauce (10 belimbing buluh)

35 minIndian

Servings4

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Gluten Free
Dairy Free
Keto
Pescatarian
Whole30

Ingredients

For 4 servings

Mustard1 tsp · 1 tsp black mustard seeds
Chilli Powder1 tbsp · 1 tbsp plain chili powder
Coconut Milk½ cup · 1/2 cup coconut milk (optional) · optional
Ground coriander½ tbsp · 1/2 tbsp coriander powder
Cumin Powder1 tsp · 1 tsp cumin powder
Curry leaves2 sprig · 2 sprigs Curry Leaves-
Ground fennel1 tsp · 1 tsp fennel powder
Fenugreek Seeds½ tbsp · 1/2 tbsp fenugreek/halba seeds
Garlic Paste1 tbsp · 1 tablespoon Garlic paste-
Bottled Ginger1 tbsp · 1 tablespoon Ginger paste-
Mackerel1 piece · 1 tenggiri/mackerel fish head - clean and chop into large pieces
Cooking Oil3 tbsp · 3 tablespoons oil (I use sun flower oil)
Yellow Onion1 tbsp · 1 tbsp onion paste
White Pepper Powder1 tsp · 1 tsp white pepper powder
Table Salt1 tsp · 1 teaspoon Salt
Ground Turmeric1 tsp · 1 tsp turmeric/kunyit powder
Fish Sauce10 pieces · 10 belimbing buluh

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Steps

1Rub fish with turmeric powder and keep aside.
2Heat oil and saute ginger, garlic and onion paste.Splatter in mustard and fenugreek seeds.
3Add curry paste and fry till oil splits
4Pour 1/2 liter of water; stir and gently drop in fish pieces.Simmer till fish is cooked.Season with salt; add belimbing and curry leaves.Gently stir.Lastly pour coconut milk.Stir and remove from heat.