Indonesian Snapper Head Curry: Gulai Kepala Kakap Recipe

Gulai Kepala Kakap: A Flavorful Indonesian Fish Head Curry

Gulai Kepala Kakap is a delightful Indonesian curry dish that features the rich, succulent flavors of snapper heads simmered in a fragrant coconut milk base. This recipe combines aromatic spices with fresh herbs and vegetables to create a deeply satisfying meal. Follow the steps below to bring a taste of Indonesia to your kitchen.

Ingredients:

• 3 snapper heads
• 2 bay leaves
• 2 kaffir lime leaves
• 2 bilimbi fruits, finely chopped
• 2 stalks of scallions, finely chopped
• Salt to taste
• 200 ml coconut milk

For the Spice Paste:

• 7 bird’s eye chilies
• 1 garlic clove
• 2 shallots
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground ginger
• 1/3 teaspoon ground nutmeg
• 1/2 teaspoon ground lemongrass
• 1/2 teaspoon ground turmeric

Instructions:

1. Prepare the Spice Paste:

   • In a blender or food processor, combine the bird’s eye chilies, garlic, shallots, ground black pepper, ground white pepper, ground ginger, ground nutmeg, ground lemongrass, and ground turmeric.
   • Blend until you have a smooth paste. This spice paste is the heart of the curry, infusing it with vibrant flavors.

2. Cook the Spice Paste:

   • Heat a splash of oil in a large pan over medium heat.
   • Add the spice paste to the pan and sauté until fragrant and the oil begins to separate from the paste. This usually takes about 3-5 minutes.
   • Stir in the bay leaves, kaffir lime leaves, chopped scallions, and bilimbi fruits. Cook for an additional 2 minutes, allowing the flavors to meld.

3. Add Coconut Milk and Fish Heads:

   • Pour the coconut milk into the pan and stir well to combine with the spice paste.
   • Gently place the snapper heads into the pan, ensuring they are submerged in the coconut milk mixture.
   • Bring the mixture to a gentle simmer. Cook until the coconut milk thickens slightly and the fish heads are cooked through, about 15-20 minutes. The coconut milk should become opaque and creamy.

4. Season and Serve:

   • Taste the curry and adjust the seasoning with salt as needed.
   • Remove from heat and transfer to a serving dish.

Gulai Kepala Kakap is best enjoyed with steamed rice, allowing you to savor every bit of the flavorful coconut curry. The rich, aromatic sauce pairs perfectly with the tender fish, making it a memorable and satisfying dish for any meal. Enjoy your taste of Indonesian cuisine!