Posts Tagged ‘curry’
Gulai Kepala Kakap (Snapper’s Head Curry)
Red Snapper’s Head Curry is a very popular Padang dish. Some well known Padang Restaurants in Jakarta even feature it as their signature dish.
Ingredients:
- 1 kg red snapper’s head
- 1 tbs tamarind paste
- 5 tbs lime juice
- 5 kaffir lime leaves
- 2 indian bay leaves
- 3 cm ginger, bruised
- 3 cm galangal, bruised
- 3 lemon grass, bruised
- 1200 cc light coconut milk
- 3 tbs vegetable oil
Spice Paste Ingredients:
- 7 red chilies
- 4 garlic cloves
- 5 shallots
- 3 cm turmeric
- 1 tbs coriander
- sugar and salt to taste
Directions:
- Rub fish with lime juice. Set aside for 10 minutes. Wash and dry up.
- Grind spice paste ingredients with a spice grinder or mortar and pestle.
- Saute spice paste until fragrant. Pour the coconut milk. Bring to a boil.
- Add fish, tamarind paste, galangal, ginger and lemon grass . Cover with a lid. Let it simmer and stir occasionally until the fish is tender and oil starts to come out from the curry.
- Add Indian bay leaves and kaffir lime leaves. Stir to combine. Remove when the fish is done.
- Remove lemon grass, galangal, ginger and the leaves before serving.