Resepi Kari Kepala Ikan Tenggiri

Protolize 𝕯𝖎𝖌𝖎𝖙𝖆𝖑 𝕸𝖊𝖉𝖎𝖆

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Post on Dec 21, 2024

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Resepi Kari Kepala Ikan Tenggiri: A Malaysian Delight

Kari kepala ikan tenggiri (Snapper Head Curry) is a beloved Malaysian dish, rich in flavour and incredibly satisfying. This recipe guides you through creating this culinary masterpiece, perfect for a special occasion or a comforting weeknight meal. The key to a truly delicious kari kepala ikan tenggiri lies in the balance of spices and the freshness of the ingredients. Let's dive in!

Ingredients You'll Need:

This recipe serves 4-6 people. Adjust quantities as needed.

• For the Fish:

  • 1 large snapper head (cleaned and halved) – You can substitute with other firm white fish heads
  • 2 tbsp salt
  • 1 tbsp turmeric powder

• For the Curry Paste:

  • 4-5 shallots, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 2-3 inches ginger, roughly chopped
  • 2-3 red chilies, roughly chopped (adjust to your spice preference)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric powder
  • ½ tsp fennel seeds
  • ¼ tsp ground cloves
  • 1 stalk lemongrass, bruised and roughly chopped
  • 2-3 kaffir lime leaves, roughly torn
  • 2 tbsp cooking oil

• For the Curry:

  • 2 cups coconut milk (thick)
  • 1 cup coconut milk (thin)
  • 1 tbsp tamarind paste (diluted in ½ cup of water)
  • 1 tsp sugar (or to taste)
  • 1 tsp salt (or to taste)
  • 1 cup of water (or more, as needed)
  • Fish sauce (to taste) – optional, for added umami
  • Fresh cilantro leaves, for garnish
  • Long beans and brinjal (optional vegetables for added depth)

Preparing the Curry Paste:

1. Blend: Combine all the curry paste ingredients in a food processor or blender until you achieve a smooth paste. If you prefer a coarser paste, pulse it instead of blending continuously.
2. Set Aside: Once blended, set the paste aside.

Cooking the Kari Kepala Ikan Tenggiri:

1. Marinate the Fish: Marinate the cleaned snapper head with salt and turmeric powder for at least 15 minutes. This helps to season the fish and enhance its flavour.
2. Sauté the Paste: Heat the cooking oil in a large pot or Dutch oven over medium heat. Add the curry paste and sauté for about 5-7 minutes, or until fragrant and slightly darker in colour. This step is crucial for developing the rich flavour of the curry.
3. Add Coconut Milk and Water: Pour in the thick coconut milk and water. Stir well to combine and bring to a simmer.
4. Simmer: Reduce heat to low and let the curry simmer gently for about 10-15 minutes, allowing the flavours to meld.
5. Add Fish and Vegetables: Carefully add the marinated snapper head (and optional vegetables like long beans and brinjal) to the curry. If the fish is very large, you may need to add it in pieces.
6. Continue Simmering: Continue simmering for another 10-15 minutes, or until the fish is cooked through and flakes easily. Add more water if needed to adjust the consistency of the curry.
7. Season and Finish: Stir in the diluted tamarind paste, sugar, salt, and fish sauce (if using). Taste and adjust the seasoning according to your preference.
8. Garnish and Serve: Garnish with fresh cilantro leaves and serve hot with steamed rice.

Tips for the Best Kari Kepala Ikan Tenggiri:

• Fresh Ingredients: Use the freshest ingredients possible for the best flavour.
• Spice Level: Adjust the amount of chilies to your preferred spice level.
• Coconut Milk: Using both thick and thin coconut milk adds richness and depth to the curry.
• Tamarind Paste: Tamarind paste adds a unique tanginess that balances the richness of the coconut milk.
• Don't Overcook the Fish: Overcooking the fish will make it dry and tough. Cook until it’s just cooked through.

Enjoy your homemade Kari Kepala Ikan Tenggiri! This recipe is a true testament to Malaysian cuisine, offering a delicious and unforgettable culinary experience. Remember to share your culinary creations and tag us! #KariKepalaIkanTenggiri #MalaysianFood #HomeCooking #Recipe