Ingredients
- 7 pieces of fried fish heads (ikan katamba)
- 5 cloves of garlic, minced
- 8 shallots, minced
- 1 packet (65 ml) Kara coconut milk
- Water (as needed)
- 1 tablespoon Desaku curry powder
- 3 candlenuts (kemiri), toasted
Instructions
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Prepare the Spice Paste: Begin by blending the minced shallots, garlic, and toasted candlenuts until you achieve a smooth paste. This aromatic mixture will be the foundation of your curry.
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Sauté the Spice Mixture: In a skillet or pot, heat a drizzle of oil over medium heat. Add the spice paste and sauté until it becomes fragrant, infusing your kitchen with delightful aromas.
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Add Coconut Milk: Pour in the Kara coconut milk mixed with enough water to create a smooth, creamy consistency. Bring the mixture to a gentle boil, allowing the flavors to meld beautifully.
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Incorporate the Fish Heads: Once the sauce is bubbling, carefully add the fried fish heads to the pot. Simmer gently, allowing the fish to absorb the rich flavors while the sauce reduces slightly.
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Finish and Serve: Cook until the sauce thickens to your desired consistency and the fish heads are heated through. Your Kare Ikan Katamba is now ready to be served, perfect for a delightful meal shared with loved ones.
Enjoy Your Culinary Creation!
This hearty dish pairs wonderfully with steamed rice, making for a satisfying and flavorful dining experience that celebrates the rich culinary traditions of Indonesia. Enjoy!