Gulai Karang Kuning Kepala Ikan Kerapu (Mother-in-Law’s Recipe)
A delicious and aromatic Indonesian dish, “Gulai Karang Kuning Kepala Ikan Kerapu” is a rich and flavorful yellow curry made from fresh fish head. This traditional recipe, passed down through generations, brings together the vibrant spices of Indonesia with the tender, savory flavor of fish head. Serve it with a side of steamed rice for a wholesome meal.
Ingredients
| Ingredient | Amount |
|---|---|
| Shallots | 4 cloves |
| Garlic | ½ clove |
| Ginger | ½ inch (size of a fingertip) |
| Turmeric | 2 inches |
| Bird’s eye chilies (rawit) | 10 pieces |
| Ruku-ruku leaves (holy basil) | A handful |
| Lemongrass | 1 stalk (bruised) |
| Lime leaves | 1 leaf |
| Asam Kandis (Garcinia xanthochymus) | 2 pieces |
| Coconut cream (Kara brand or similar) | 1 small pack |
| Fish head (grouper or other large fish) | 1 whole large fish head |
| Red chilies | 3 pieces (roughly sliced) |
| Green chilies | 3 pieces (roughly sliced) |
Instructions
| Step | Instructions |
|---|---|
| 1 | Prepare the spice paste: Begin by grinding the bird’s eye chilies into a fine paste using a mortar and pestle or a food processor. Add the garlic, ginger, turmeric, and shallots to the chili paste, and continue grinding until you achieve a smooth, well-blended paste. |
| 2 | Cook the curry base: Heat a pan over medium heat and add the freshly prepared spice paste. Pour in the coconut cream, then add the ruku-ruku leaves, lemongrass, lime leaf, and the roughly sliced red and green chilies. Stir the mixture well to combine the flavors, allowing the spices to release their fragrance. |
| 3 | Thicken the sauce: As the mixture begins to simmer, keep stirring until the sauce starts to thicken. Be patient, as this step is crucial for achieving the perfect consistency. |
| 4 | Add the fish head: Once the sauce has thickened, gently add the fish head into the pan. Make sure the fish head is submerged in the sauce. Let the fish cook thoroughly, simmering until tender and fully infused with the aromatic curry. |
| 5 | Adjust seasoning: Taste the curry and adjust the seasoning with salt according to your preference. Ensure the flavors are balanced and harmonious before removing the pan from heat. |
| 6 | Serve: Your Gulai Karang Kuning Kepala Ikan Kerapu is now ready! Serve it hot with a generous portion of steamed white rice to soak up the rich curry sauce. |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 370 kcal |
| Carbohydrates | 15 g |
| Protein | 28 g |
| Fat | 23 g |
| Saturated Fat | 17 g |
| Cholesterol | 80 mg |
| Sodium | 380 mg |
| Fiber | 4 g |
| Sugar | 3 g |
Note: Nutritional values may vary depending on the size of the fish head and the specific brand of coconut cream used.
Enjoy this authentic Indonesian dish that’s not only rich in flavor but also packed with cultural heritage. The combination of bold spices, creamy coconut, and tender fish head creates an unforgettable meal that will transport you straight to the heart of Indonesia.
