Kari kepala ikan bersama belimbing buluh (fish head curry)

Main Dish
4 servings
40 min
30 min
A traditional Malaysian dish with a busy combination of fishy, spicy-sour flavors, accentuated by spices and curry leaves.


Number of serving: 4
1 tenggiri/mackerel fish head - clean and chop into large pieces

10 belimbing buluh

1 tsp turmeric/kunyit powder

1 tbsp ginger paste

1/2 tbsp garlic paste

1 tbsp onion paste

1 tsp black mustard seeds

1/2 tbsp fenugreek/halba seeds

2-3 sprigs curry leaves (shredded/sliced)

1/2 cup coconut milk (optional)

4 tbsp oil

Salt to taste

For the curry paste (mix with some water for a thick paste)

1 tbsp plain chili powder

1 tsp white pepper powder

1/2 tbsp coriander powder

1 tsp cumin powder

1 tsp fennel powder


  • Rub fish with turmeric powder and keep aside.
    Heat oil and saute ginger, garlic and onion paste.

    Splatter in mustard and fenugreek seeds.
    Add curry paste and fry till oil splits
    Pour 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.


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