Kari Kepala Ikan Salmon – Salmon Head Curry

Livechat menu with Om @williamwongso this afternoon … Salmon Head Curry, Tahu Tek Surabaya and Es Cendol. Thank you again for those who have already watched it

Fish head curry is a dish in Indonesian, Malaysian and Singaporean cuisines with mixed Indian and Chinese origins. The head of a red snapper is stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish.

Kari kepala ikan, my Mom used to cooked this for us. Her kari kepala ikan is one of her best dishes, one of our favorite. Normally we use red or white snapper but I couldn’t find it here in my town, we need to order weeks before. So for this chat we decided to use what we have in my town.

I N G R E D I E N T S

Salmon head
Okra (optional)2pieces of garlic
5pieces red onions
3 large red chili seeds
2 thai chili (optional if you want it spicy)
1 can of coconut milk
1tsp curry powder
1 stick of cinnamon
5 clove seeds
5 curry leaves seeds or 2 lime leaves

If you don’t have curry powder, please add these:

1/2tsp cumin
1/2tsp cardamom
1/2tsp coriander
1/2tsp turmeric powder

H O W T O P R E P A R E

Preheat the oven 120C
Blend all the spices and stir fry briefly until fragrant
Add cooked okra vegetable for a while
Then add the coconut milk
When you see the oil has come out from the coconut milk, add the fish head briefly
Add salt and pepper according to taste
Transfer the fish into your oven dish, then put in oven for 15-20min depends on your oven and ready to be served 🙂