Fish Head Curry (Kari Kepala Ikan) Again

To enjoy really delicious fish head curry, the fish head must be free of scales and properly cleaned. I hate it when scales get stuck in between my teeth and therefore investing little extra time to clean them will pay off eventually. The best part of fish head is the lips and the eyes.... that's my taste anyway.... it is not weird as many other people share the same liking.... all parts of the head are edible except the bone of course... LOL!

My curry recipe is simple but I can assure you will come back with a second plate.... as my hubby did every time!

By: Roz@HomeKreation
INGREDIENTS:
1 Fish Head
1 laddle Vegetable Oil
5 Shallots*
3 Garlic* (*sliced)
2 sprigs Curry Leaves 
1 tsp Mustard Seeds

½ tsp Methi Seeds

5-6 tbs Hot Curry Powder - add enough water to form thick paste 
1 big bowl Coconut Milk

1 tbsp Tamarind - add 4 tbsp water to produce tamarind juice & discard seeds 
1-2 Tomato - cut 4 
Salt

METHOD:
1. Heat up oil in a pot & stir-fry sliced shallots, garlic, curry leaves, mustard seeds & methi seeds. 
Add in curry paste & stir until fragrant until oil surface out from the paste, adding some water if it sticks to bottom of the pot.
2. Add in coconut milk & tamarind juice. 
When boiled, add in fish head and salt.
Stir frequently until the fish head is cooked.
Add in tomato and cook until slightly soft.
3. Serve with white rice.
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BAHASA MALAYSIA VERSION
Ada tiga ekor kepala ikan dalam freezer sebab hubby suka beli Ikan Pelayar... Isi nya sedap di goreng tapi kepala nya sekali sekala je boleh makan... orang kata makan kepala ikan boleh nyanyuk.... betul ke? Wallahuallam.... Buat kari memang terangkat tau.... Along paling suka makan bibir & biji mata dia....hehee. Tips dari Along, kalau nak masak kepala ikan, cuci sisik2 tu sehingga bersih... leceh ler, terbantut selera kalau tengah makan ada sisik ikan lekat kat gigi.

Kari yang best mesti kaw pedas & secukup rasa garam & asam nya. Susah nak cari kari ikan yang sedap kat restoren kat Miri ni.... tak leh lawan ler yang masak sendiri....hehe. Resipi Along simple jer tapi yang penting pandai imbangkan rasa nya. Lagi best bila makan nasi ada ulam2an dan sambal tempoyak.... adeiiii dua pinggan nasi licin pun tak sedor.

By: AlongRoz@HomeKreation
BAHAN2:
1 ketul Kepala Ikan
1 senduk Minyak Masak
5 ulas Bwg Merah*
3 ulas Bwg Putih* (*hiris)
2 tangkai Daun Kari 
1 st Biji Sawi

½ st Biji Halba

5-6 sb Serbuk Kari Pedas - bancuh dgn sedikit air 
1 mangkuk Santan
1 sb Asam Jawa - + sedikit air, perah jus & buang biji nya

 1-2 bj Tomato - belah empat
 Garam

BAHAN2:
1. Panaskan minyak & tumis hirisan bawang, halia, daun kari, biji sawi & halba.
Masukkan pes kari & kacau sehingga pecah minyak, campur sedikit air jika melekat di periuk.
2. Masukkan santan & jus asam jawa, kacau sehingga mendidih.
Masukkan kepala ikan & garamdan kacau sehingga masak.
Akhir sekali masukkan tomato & masak sebentar lagi.
3. Hidangkan dengan nasi putih.