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October
OCTOBER 2015 - KARI KEPALA IKAN

Ingredients:

  • 100ml cooking oil

  • 1kg fish head, cut and cleaned

  • 5g fenugreek seed

  • 5g mustard seed

  • 5g curry leaves

  • 5g dried chili

  • 300g chopped onion

  • 10g chopped green chili

  • 10g tomato

  • 30g turmeric powder

  • 20g coriander powder

  • 20ml water

  • 150ml coconut milk

  • 5ml coconut oil

  • 10g coriander leaves

  • Salt and sugar to taste


Method:

  • Heat the cooking oil in a pot.

  • Sauté all the spices (fenugreek and mustard seeds), dried chili and curry leaves.

  • Add the ground onion, green chili and garlic to the pot.

  • Add the tomato.

  • Add the turmeric and coriander powder, then sauté.

  • Add water and stir gently until it simmers, then add the coconut milk and stir.

  • After 30 seconds, add the fish head and cook for 10 minutes.

  • Sprinkle some coconut oil into the curry with salt and sugar until you get the perfect taste.

  • Garnish with coriander leaves before serving

 
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