Gulai Kepala Ikan
fish head curry

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

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:
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.

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