Kari kepala ikan bersama belimbing buluh (fish head curry)
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A traditional Malaysian dish with a busy combination of fishy, spicy-sour flavors, accentuated by spices and curry leaves.
Ingredients
4
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Preparation
Preparation40 min
Cook time30 min
- Rub fish with turmeric powder and keep aside.
Heat oil and saute ginger, garlic and onion paste.
Splatter in mustard and fenugreek seeds.
Add curry paste and fry till oil splits
Pour 1/2 liter of water; stir and gently drop in fish pieces.
Simmer till fish is cooked.
Season with salt; add belimbing and curry leaves.
Gently stir.
Lastly pour coconut milk.
Stir and remove from heat.
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