Gulai Ikan

Name: Gulai Ikan (Fish Curry)
Yield: Serves 5
Cuisine: Indonesian
Ingredients: 30 gr garlic (about 6 cloves); 2 gr pepper; 50 ml cooking oil; 50 gr shallot (about 10 cloves); 300 ml water; 1 sheet turmeric leaves or curcuma leaves (optional); 5 gr turmeric or curcuma; 10 sheets curry leaves; 150 gr red chilli; 30 gr ginger; 1 liter coconut cream; 500 gr snapper fish head; 4 pcs tamarind; 30 gr galangal; 2 stalks lemongrass; 10 gr nutmeg; 10 sheets lime leaves; 3 cm cinnamon; 10 gr salt (about 2 teaspoons); 2 gr cumin; 3 pcs cardamom; 2 gr coriander powder

Fish Curry

Preparation info

Serves
5

Difficulty
Easy

Appears in

Flavors of Indonesia

By William Wongso

Published 2016

About

It may seem intimidating for a first timer to eat a fish head. But actually there is a large quantity of meat inside a fish head. Most importantly, the meat inside a fish head is full of flavor. You can use any kind of white-fleshed fish, but choose ones that have less fat, like barramundi.

Ingredients

500 gr snapper fish head
2 stalks lemongrass
10

Asia
Indonesia
Fish course
Pescatarian
Gluten-free
Spicy
South East Asia

Method

Directions

Make spice paste: Process shallot, garlic, ginger, coriander, cumin, nutmeg, red chilli, pepper and galangal in a blender or food processor till smooth.
Sauté spice paste until fragrant. Add coconut cream. Keep stirring until the oil from coconut milk starts to separate out.
Add water and fish head. Cook over medium heat until the