Bazaar Ramadhan Recipe Courtesy of Makan Kitchen: Kari Kepala Ikan

Next up is a recipe by Chef Fazli - Kari Kepala Ikan (Curry Fish Head). For Westerners, it's always very intimidating when they see a whole fish head sitting on the serving platter or at times claypot! Kekeke at my former company we used to bring our foreign vendors for Curry Fish Head, just to see their reaction especially being face to face with the whole fish head (with eyes intact) staring back at them.

One of my fave place for a mean curry fish head is Restaurant Ahamed Curry Fish Head which is also known as Stadium Curry Fish Head as it was originally situated in Stadium Merdeka. They have moved to Jalan Lumut area now.

Kari Kepala Ikan
Resipi oleh Chef Fazli, Executive Junior Sous Chef, 

Makan Kitchen, DoubleTree by Hilton Kuala Lumpur

Ramuan dan bahan-bahan:
100ml Minyak Masak
1kg Kepala ikan (dipotong dan di bersihkan)
5gm Halba Biji
5gm Biji Sawi
5gm Daun kari
5gm Cili Kering
300gm Bawang (di hiris harus)
10gm Cili Hijau (di hiris halus)

Bahan bahan dikisar:
15gm Bawang Putih – dikisar
15gm Halia - dikisar

10gm Tomato
30gm Serbuk Kunyit
20gm Serbuk ketumbar
20ml Air
150ml Santan 

5ml Minyak Kelapa
10gm Daun Ketumbar
Garam & Gula, secukup rasa   

Cara-cara memasak :-

Panaskan minyak ke dalam periuk yang besar. Masukkan rempah (biji halba dan biji sawi) cili kering dan daun kari. Tumiskan.

Masukkan bawang, cili hijau, bawang putih dan halia yang dikisar. Kemudian masukkan tomato. Masukkan serbuk kunyit dan serbuk ketumbar. Tumiskan sehingga minyak pecah.

Tuangkan air and kacau. Setelah kari mendidih tuangkan santan dan kacau. Selepas 30 saat masukkan kepala ikan dan masak selama 10 minit. Setelah itu, renjiskan sedikit minyak kelapa ke dalam kari dan bubuh garam secukup rasa.

Akhir sekali setelah masak, hiaskan dengan daun ketumbar sebelum dihidang.