Spicy Indonesian Fish Head Curry (Gulai Karang Kuning)

Gulai Karang Kuning Kepala Ikan Kerapu (Mother-in-Law’s Recipe)

Ingredients:

• 4 shallots
• 1/2 clove garlic
• 1 small piece ginger (about the size of your fingertip)
• 2 segments turmeric
• 10 bird’s eye chilies
• Daun ruku-ruku (a type of leaf, can substitute with kaffir lime leaves or Thai basil)
• 1 stalk lemongrass
• 1 kaffir lime leaf
• 2 pieces of tamarind (asam kandis)
• 1 carton of coconut milk (Kara brand)
• 1 large fish head (any type of fish can be used)
• 3 red chilies and 3 green chilies (coarsely sliced)
• Salt to taste

Instructions:

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1. Prepare the Spice Paste:

   • Grind the bird’s eye chilies along with the garlic, ginger, turmeric, and shallots into a fine paste.

2. Cook the Spice Paste:

   • Heat a pan and add the ground spice paste. Sauté until fragrant and the oil begins to separate.

3. Add Coconut Milk and Aromatics:

   • Pour in the coconut milk and stir well. Add the daun ruku-ruku (or substitute), lemongrass, kaffir lime leaf, and tamarind. Mix thoroughly.

4. Incorporate the Fish Head:

   • Gently add the fish head to the pan. Stir to ensure the fish is well coated with the spices and coconut milk.

5. Cook the Dish:

   • Continue to cook on medium heat until the fish head is cooked through and the sauce has thickened. This will usually take about 15-20 minutes.

6. Season the Dish:

   • Adjust the seasoning with salt to taste.

7. Finish and Serve:

   • Once cooked, remove from heat and serve hot with steamed white rice.

Enjoy this rich and aromatic Gulai Karang Kuning, a flavorful dish that pairs beautifully with the simplicity of white rice.