Ingredients
| Ingredient | Quantity |
|---|---|
| Fish heads (Ikan Katamba) | 7 pieces |
| Garlic | 5 cloves |
| Shallots | 8 pieces |
| Kara Coconut Milk | 1 pack (65ml) |
| Water | As needed |
| Desaku Curry Powder | 1 tablespoon |
| Candlenuts (Kemiri) | 3 pieces |
Instructions
- Begin by finely grinding the shallots, garlic, and candlenuts together until you achieve a smooth paste.
- In a pan, heat a little oil and sauté the ground spice mixture over medium heat until fragrant, allowing the flavors to develop fully.
- Add the Kara coconut milk, diluted with an appropriate amount of water, to the pan and bring it to a gentle boil.
- Once boiling, carefully add the fish heads into the pan, ensuring they are well coated with the aromatic coconut sauce.
- Allow the dish to simmer, cooking until the sauce has reduced slightly and the fish is cooked through, infusing the dish with rich flavors.
- Serve hot, and enjoy the delightful taste of Kare Ikan Katamba, perfect for a comforting meal.