Kari Kepala Ikan Bersama Belimbing Buluh Fish Head Curry

Kari Kepala Ikan Bersama Belimbing Buluh (Fish Head Curry)

Kari Kepala Ikan Bersama Belimbing Buluh (Fish Head Curry)

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   10 Points
Cuisine
  • Indian
  • Asian
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 tsp black mustard seeds
  • 1 tbsp plain chili powder
  • 1/2 cup coconut milk (optional)
  • 1/2 tbsp coriander powder
  • 1 tsp cumin powder
  • 2 sprigs Curry Leaves-
  • 1 tsp fennel powder
  • 1/2 tbsp fenugreek/halba seeds
  • 1 tablespoon Garlic paste-
  • 1 tablespoon Ginger paste-
  • 1 tenggiri/mackerel fish head - clean and chop into large pieces
  • 3 tablespoons oil (I use sun flower oil)
  • 1 tbsp onion paste
  • 1 tsp white pepper powder
  • 1 teaspoon Salt
  • 1 tsp turmeric/kunyit powder
  • 10 belimbing buluh
Instructions

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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