Kari Kepala Ikan (Malaysian Fish Head Curry)
In short: A fish head simmered with okra, eggplant and tomatoes in a tangy tamarind curry with mustard seeds, curry leaves and a splash of coconut milk. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Fish head curry is an Indian-Malaysian classic, a sour, spicy curry usually eaten at lunchtime with rice, often on a banana leaf. A snapper or grouper head is simmered with okra, eggplant and tomatoes in a sauce of mustard seeds, curry leaves, ground spices and tamarind, softened with a little coconut milk. The cheeks and soft meat around the head are the best parts. If you cannot find a head, thick fish steaks work well.
Instructions
- Rub the fish head with 1/2 tsp salt and 1/2 tsp turmeric and leave it for 15 minutes. Mix the paste spices with the 4 tbsp water into a loose paste.
- Heat the oil in a wide pot over medium heat. Add the mustard and fenugreek seeds and cook for about 30 seconds, until the mustard seeds pop. Add the curry leaves and onion and cook for 6 to 8 minutes, until soft and golden.
- Stir in the garlic and ginger and cook for 1 minute. Add the spice paste and fry for 4 to 5 minutes, until the oil separates and it smells toasty, adding a splash of water if it starts to catch.
- Pour in the 600 ml (2 1/2 cups) water and the tamarind liquid. Add the salt and sugar, bring to a boil, add the eggplant and simmer for 8 minutes.
- Add the okra, tomatoes and green chilies. Slide in the fish head, cover and simmer gently for 10 minutes, spooning the sauce over it, until the fish is opaque and flakes easily near the cheek (63°C/145°F).
- Stir in the coconut milk and heat for 2 minutes without letting it boil. Taste, adjust the salt and tamarind and serve with steamed rice.
Tips
- Ask the fishmonger to clean and split the head. Snapper and grouper heads are traditional, and salmon heads are a cheaper option. Thick fish steaks need only 8 minutes of simmering.
- Keep the curry at a gentle simmer once the fish is in, because hard boiling tears the skin. Do not boil after the coconut milk goes in or it can split.
Questions and answers
What part of a fish head do you eat?
The cheeks, the meat around the collar and the soft, gelatinous parts near the eyes are the best bits. Eat with your fingers and let the sauce soak into the rice.
Can I make fish head curry with fish steaks?
Yes. Use thick steaks of snapper, mackerel or grouper and add them for the last 8 minutes of cooking. The flavor is a little lighter, but the curry works well.
How spicy is fish head curry?
It is medium-hot. Use 1 tablespoon of chili powder for a milder curry, and keep the tamarind and coconut milk, which balance the heat.
How long does it take to make Kari Kepala Ikan (Malaysian Fish Head Curry)?
About 1 h 5 min in total: 25 min of preparation and 40 min of cooking.
How many calories are in Kari Kepala Ikan (Malaysian Fish Head Curry)?
About 380 kcal per serving, with 21 g of protein, 25 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 25 g |
| Fat | 22 g |
| Fiber | 6 g |
| Sugar | 9 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
