358 kcalKari Kepala Ikan Bersama Belimbing Buluh
40 min serves 4
Gluten-Free
25gprotein6gcarbs26gfat
Ingredients
- •1 tsp mustard seeds
- •1 tbsp chili powder
- •½ cup coconut milk
- •½ tbsp coriander powder
- •1 tsp cumin powder
- •2 sprigs curry leaves
- •1 tsp fennel powder
- •½ tbsp fenugreek/halba seeds
- •1 tablespoon garlic paste
- •1 tablespoon ginger paste
- •1 large tenggiri/mackerel fish head - clean and chop
- •3 tablespoons oil
- •1 tbsp onion paste
- •1 tsp pepper powder
- •1 teaspoon salt
- •1 tsp turmeric/kunyit powder
- •20 belimbing buluh
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Method
From foodista.com — read the original
- 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.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com