KARI KEPALA IKAN TENGGIRI / FRENCH MACKEREL's HEAD CURRY

Kari kepala ikan adalah makanan yang tidak asing lagi kepada rakyat Malaysia. Kari kepala ikan sangat popular di kalangan masyarakat Melyu, Cina dan India. 

Fish head curry is a famous Malaysian staple food. It is a very popular dish among Malay, Chinese and Indian. So.. allow me to share this favorite dish of MALAYSIAN.

Masakan kari kepala ikan selalunya akan menggunakan ikan-ikan seperti, ikan jenahak, ikan merah & tenggiri. Dimasak didalam tumisan kari yang pekat dan ditambah dengan pelbagi sayuran seperti bendi, terung, kobis, carrot dan lain-lain lagi. Kari kepala ikan enak dimakan bersama nasi putih.

It is a dish where the head of any big fish such as golden snapper,red snapper or mackerel & etc,  is semi stewed in thick curry with assorted vegetables such as lady fingers, egg plants, cabbage, carrot and usually served with rice.

Keenakan kari kepala ikan terletak kepada rasa lemak pedas dan masam yang diolah daripada santan dan air asamnya.

It is very rich and smooth in texture with spicy and sour taste. Besides the spice mix, coconut milk & tamarind juice play important roles in this recipe.

KARI KEPALA IKAN TENGGIRI / 

FRENCH MACKEREL's HEAD CURRY

Ingredients :

• 1 kepala ikan pilihan anda 
• 1 fish head of your choice 
• 6 bawang merah - dikisar
• 6 shallots -blended
• 2cm halia - dikisar
• 2 cm ginger - blended
• 3 bawang putih - dikisar
• 3 garlics - blended
• 2 tomato - 1 didadu & 1 dibelah 4
• 2 tomatoes - 1 finely diced & 1 - wedged for garnishing
• 5 bendi 
• 5 lady fingers
• 1 tangkai daun kari
• 1 spring curry leaves
• 1/2 cawan air asam jawa
• 1/2 cup light tamarind juice
• 2 cawan santan
• 2 cups coconut milk
• air / water
• minyak masak / cooking oil
• garam secukup rasa / salt to taste
• 
  
• Seasoning mix:
• 3-4 sb rempah kari ikan / 
• 3-4 tbsp (more if required) fish curry powder
• 1 sk serbuk cili
• 1 tsp chilli powder
• 1 sb halba campur
• 1 tbs fenugreek
• 
  
• Cara / Method :

1. Panaskan lebih kurang 3 sb minyak masak, api kecil.

    Heat about 3 tbs of cooking oil over low heat.

2. Masukkan halba campur. Kacau rata, supaya tidak hangus.

    Add in fenugreek. Stir well so that it won't burn.

3. Masukkan bawang merah + halia + bawang putih yang telah dikisar tadi.  

    Masukkan juga daun kari. Kacau rata.

   Add blended shallots, garlic, ginger and curry leaves. Stir well.

4. Apabila tumisan mula naik minyak, masukkan rempah campuran. Tumis 

   sehingga naik bau wangi.

   As the mixtures become translucent, add the seasoning mix and saute till 

   fragrant.

5. Masukkan pula tomato yang telah dipotong dadu tadi. Kacau rata.

   Add the chopped tomato. Mix until well blended.

6. Masukkan santan kelapa dan air asam jawa. Tambah garam secukup reasa. 

    Sekiranya anda inginkan kari anda sedikit cair, tambahkan air.

   Add the coconut milk and tamarind juice. Add salt to taste. Should you want 

   your curry to be a bit dilute, add some more water.

7. Kacau rata, dan biarkan mendidih.

   Stir and let the curry to boil.

8. Masukkan kepala ikan pilihan anda. Biarkan kari anda mereneh seketika, 

    sehingga kepala ikan masak.

    Add the fish head, let it simmer till he fish is cooked.

9. Masukkan pula sayur2 pilhan anda seperti bendi, terung atau kobis.

   Add lady fingers and/or egg plants  and/or cabbage as u wish.

10. Tambahkan cili hijau, tomato & daun ketumbar untuk memberi warna 

     kepada kari anda.

    Garnish the curry with green chillies, wedged tomato & coriander leaves.

something that you can resist

wallaaa... bon apetite