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Gulai Kepala Ikan - fish head curry
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Gulai Kepala Ikan
fish head curry
Bahan-bahan;
ingredients:
850 gr fish head
3 tbps grated coconut
1 sereh
1 pandan leaf
750 ml santen
5 belimbing (carambola)
10 salam leaves
1 lime (juice0
1 tsp salt
3 tbsp oil
Haluskan:
bumbu:
11 dried red lomboks
3 cm kunyit
3 cm jahe
7 shallots
4 cloves garlic
1 tbsp ketumbar
1/2 tsp jinten
1/2 tsp aniseed
1 tsp peppercorns
1 tsp dried belimbing
Cara membuat:
preparation/method:
Roast the grated coconut dry in a skillit until golden brown. Roast the ketumbar, the jinten, the peppercorns and the aniseed dry in a skillet. Rub the fish head in with the lime juice and the salt and let it rest for at least 30 minutes. Divide the head into 4 parts and rub it in with the grated coconut. Pound or grind the ingredients for the bumbu fine into a paste. Cut the belimbing into thin slices.
Heat in a wok the oil and fry the bumbu, the sereh and the pandan leaf for 3 minutes and add the santen. Then add the fish head, the salam and the belimbing and let it cook slowly until the fish is done and the coconut oil appears. 
fish head curry
Bahan-bahan;
ingredients:
850 gr fish head
3 tbps grated coconut
1 sereh
1 pandan leaf
750 ml santen
5 belimbing (carambola)
10 salam leaves
1 lime (juice0
1 tsp salt
3 tbsp oil
Haluskan:
bumbu:
11 dried red lomboks
3 cm kunyit
3 cm jahe
7 shallots
4 cloves garlic
1 tbsp ketumbar
1/2 tsp jinten
1/2 tsp aniseed
1 tsp peppercorns
1 tsp dried belimbing
Cara membuat:
preparation/method:
Roast the grated coconut dry in a skillit until golden brown. Roast the ketumbar, the jinten, the peppercorns and the aniseed dry in a skillet. Rub the fish head in with the lime juice and the salt and let it rest for at least 30 minutes. Divide the head into 4 parts and rub it in with the grated coconut. Pound or grind the ingredients for the bumbu fine into a paste. Cut the belimbing into thin slices.
Heat in a wok the oil and fry the bumbu, the sereh and the pandan leaf for 3 minutes and add the santen. Then add the fish head, the salam and the belimbing and let it cook slowly until the fish is done and the coconut oil appears.
- Written by AsianCook
