Gule Kepala Ikan Manyung: A Flavorful Indonesian Fish Head Curry
Gule Kepala Ikan Manyung is a traditional Indonesian dish that beautifully showcases the rich flavors of the region, combining the tender meat of fish heads with a medley of aromatic spices and creamy coconut milk. This delightful recipe will not only tantalize your taste buds but also bring a touch of Indonesian culture to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fish head (Kepala Ikan Manyung) | 1 (large) |
| Green chili (Lombok ijo) | To taste |
| Petai (stink bean) | Optional, to taste |
| Black pepper (Merica) | To taste |
| Garlic (Bawang putih) | To taste |
| Shallots (Bawang merah) | To taste |
| Candlenuts (Kemiri) | To taste |
| Royco seasoning | To taste |
| Salt (Garam) | To taste |
| Sugar (Gula) | To taste |
| Coconut milk (Santan) | To taste |
| Saori seasoning | Optional, to taste |
| Bay leaves (Salam) | 2-3 leaves |
| Lemongrass (Sereh) | 1 stalk, bruised |
| Ginger (Jahe) | A few slices |
| Galangal (Laos) | A few slices |
Instructions
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Prepare the Spice Paste: Begin by finely grinding the shallots, garlic, and candlenuts together. You can use a mortar and pestle for a more authentic texture, which enhances the flavors of the paste.
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Heat the Oil: In a large frying pan, heat a generous amount of cooking oil over medium heat. It’s essential to use a spacious pan, as the fish head is typically quite large and requires ample space to cook.
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Sauté the Spice Paste: Once the oil is hot, add the ground spice paste to the pan. Sauté until the mixture becomes fragrant and the raw aroma dissipates.
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Add Green Chilies: Introduce the green chilies to the sautéed spices. Stir them in and cook until they become slightly wilted.
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Incorporate Water: Pour in enough water to create a sauce base, adjusting the quantity to your desired consistency.
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Add Aromatics: Toss in the bay leaves, bruised lemongrass, ginger, and galangal. These ingredients will infuse the dish with wonderful aromas.
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Introduce the Fish Head: Gently place the fish head into the pan, ensuring it is coated with the spice mixture.
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Add Coconut Milk: Pour in the coconut milk, adjusting the amount based on how rich you want the curry to be.
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Season to Taste: Season the dish with salt, Royco seasoning, and sugar according to your preference. Taste and adjust the seasoning as needed to create a perfect balance of flavors.
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Final Touches: Allow the curry to simmer gently until the fish is cooked through and the flavors meld together beautifully.
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Serve and Enjoy: Once done, remove from heat, and serve your Gule Kepala Ikan Manyung hot with steamed rice. Enjoy this fragrant and flavorful dish that brings a slice of Indonesian culinary tradition to your home.
Nutritional Information (Approximate per serving)
| Nutrient | Value |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Fat | 20 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
| Sodium | 600 mg |
Indulging in Gule Kepala Ikan Manyung is more than just a meal; it’s an experience that captures the essence of Indonesian cuisine. Perfect for gatherings or a special family dinner, this dish showcases the unique flavors that make Indonesian cooking so special. Enjoy!
