Fish head curry Gulai kepala ikan
Australian Gourmet Traveller Malaysian banquet recipe for fish head curry (gulai kepala ikan)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Food processor
- Wok
- Pan
- Mixing bowl
- Measuring spoon
- Measuring cup
- Stove
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Wooden spoon
- Spoon
- Ladle
- Serving bowl
- Plate
- Kitchen scale
- Tongs
- Pot
Ingredients
- 1 1/2 kg fish head, preferably snapper
- 60 ml vegetable oil (¼ cup)
- ¼ tsp black mustard seeds
- 50 curry leaves (see note)
- ¼ tsp fenugreek seeds
- 1 stalk lemon grass, outer leaves removed, white part only, bruised
- 1 star anise
- 30 gm Malaysian fish curry powder (see note) (¼ cup)
- 2½ tbsp tamarind pulp, soaked in 2 cups of warm water
- 500 ml light coconut milk (2 cups)
- 5 small okra
- 2 Japanese eggplants, cut into wedges
- 1 vine-ripened tomato, cut into wedges
- Spice paste
- 5 dried long red chillies, soaked in boiling water until soft, drained
- 2 fresh long red chillies, seeds removed and coarsely chopped
- 5 red shallots, thinly sliced
- 3 cloves garlic
- 2 cm piece turmeric, thinly sliced
- 2 cm piece galangal, coarsely chopped
- 5 cm piece ginger, coarsely chopped
- 1 stalk lemongrass, thinly sliced
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