Ingredients
- 1 red snapper head
- 2 packs of Kara coconut milk (triangle-shaped)
- 6 shallots
- 3 garlic cloves
- Fresh ginger
- Fresh turmeric
- Lemongrass (crushed)
- Galangal (crushed)
- Bay leaves
- Kaffir lime leaves
- Kaffir lime juice
- Cinnamon stick
- Nutmeg
- Cardamom pods
- Cumin seeds
- Star anise
- Cloves
- Java chili peppers
- Coriander seeds
- Candlenuts
- Jaggery
- Salt
- Cooking oil
Instructions
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Prepare the Fish Head: Clean the inside of the red snapper head thoroughly. Rub it with kaffir lime juice and salt. Let it marinate for about 15 minutes.
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Make the Spice Paste: Slice the shallots thinly. Blend the garlic, turmeric, a small piece of ginger (some ginger is to be crushed), candlenuts, coriander seeds, cumin seeds, cardamom pods, cloves, Java chili peppers, and nutmeg until smooth.
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Cook the Spice Base: Heat a pan and add a small amount of oil. Sauté the sliced shallots until they become translucent. Add the cinnamon stick and star anise. Then, add the blended spice paste. Cook until fragrant and well-cooked.
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Add Aromatics: Incorporate the lemongrass, galangal, ginger, bay leaves, and kaffir lime leaves into the pan. Stir briefly to mix the flavors.
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Simmer with Coconut Milk: Pour in the coconut milk and enough water to achieve your desired consistency. Add the jaggery and salt to taste. Allow the mixture to come to a boil.
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Cook the Fish Head: Once the curry base is boiling, gently add the marinated red snapper head. Let it simmer until the fish head is cooked through and the flavors meld together.
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Serve: Enjoy the gulai kepala ikan kakap hot with steamed white rice and shrimp crackers.
Bon Appétit, and happy cooking!