Kari Kepala Ikan
Fish head simmered in a tamarind and coconut curry with okra and eggplant.
Prep
20 min
Cook
45 min
Total
65 min
Serves
5
Per serving
711 kcal
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Instructions
Step 1: Pop the mustard seeds and curry leaves in the vegetable oil.
Step 2: Add the blended shallots, garlic and fresh ginger and fry until golden.
Step 3: Stir in the curry powder loosened with water and fry until the oil separates.
Step 4: Add the tamarind liquid, water and salt and simmer to make the gravy.
Step 5: Add the eggplant, okra and tomato and cook until softening.
Step 6: Lower in the fish head, add the coconut milk and simmer gently until the flesh is cooked through and comes away easily.
Ingredients
Quantities update automatically for 5 servings.
- 1 ¼ kgFish head — cleaned and halved
- 4 tbspCurry powder
- 3 tbspTamarind pulp — soaked and strained
- 400 mlCoconut milk
- 6 wholeShallot — blended
- 5 clovesGarlic — blended
- 25 gFresh ginger — blended
- 15 leavesCurry leaves
- 1 tspMustard seeds
- 150 gOkra
- 1 wholeEggplant — cut into batons
- 2 wholeTomato — quartered
- 5 tbspVegetable oil
- 700 mlWater
- 2 tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 711 kcal
- Protein
- 49.8 g
- Carbohydrates
- 30.7 g
- Fat
- 46.3 g
- Saturated fat
- 19.6 g
- Fibre
- 11.6 g
- Sugar
- 14.5 g
- Sodium
- 1022 mg
These figures are estimates for general information only and are not medical or dietary advice.