Petitchef

Kari kepala ikan bersama belimbing buluh (fish head curry)

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

Ingredients

4

Preparation

  • 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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