Spicy Indonesian Manyung Fish Head Curry

Gule Kepala Ikan Manyung

Gule Kepala Ikan Manyung is a delightful and aromatic Indonesian dish featuring the head of the manyung fish, which is simmered in a rich, spicy coconut milk-based sauce. This recipe delivers a bold blend of flavors and is perfect for a hearty meal. Follow these steps to recreate this traditional dish:

Ingredients:

• 1 head of manyung fish
• 4 green chilies (Lombok ijo), sliced
• 1 cup petai (stink beans), cut into pieces
• 1 tablespoon black pepper (merica)
• 6 cloves garlic (bawang putih)
• 8 shallots (bawang merah)
• 4 candlenuts (kemiri)
• 1 tablespoon Royco seasoning
• Salt, to taste
• Sugar, to taste
• 1 cup coconut milk (santan)
• 2 tablespoons Saori soy sauce
• 2 bay leaves (daun salam)
• 1 stalk lemongrass (sereh), bruised
• 1-inch piece of ginger (jahe), sliced
• 1-inch piece of galangal (laos), sliced

Instructions:

1. Prepare the Spice Paste:

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   • Begin by finely grinding the garlic, shallots, and candlenuts using a mortar and pestle or a food processor. Aim for a smooth paste to ensure a well-blended flavor.

2. Cook the Spice Paste:

   • Heat a generous amount of oil in a large frying pan or wok over medium heat. Once the oil is hot, add the ground spice paste to the pan. Sauté until the fragrant aroma of the spices is released, which usually takes about 5 minutes.

3. Add Chilies and Aromatics:

   • Stir in the sliced green chilies and cook until they begin to soften. Add a splash of water as needed to prevent the spices from burning.

4. Incorporate Aromatic Herbs:

   • Add the bay leaves, bruised lemongrass, sliced ginger, and galangal to the pan. Continue to cook for another few minutes to infuse the oil with the aromatic herbs.

5. Cook the Fish Head:

   • Gently place the manyung fish head into the pan, ensuring it is well-coated with the spice mixture. Allow it to sear slightly, then pour in the coconut milk.

6. Season the Dish:

   • Adjust the seasoning by adding salt, Royco seasoning, and sugar to taste. Stir well to ensure the seasoning is evenly distributed.

7. Simmer and Serve:

   • Cover the pan and let the dish simmer over low heat for 20-30 minutes, or until the fish head is fully cooked and the flavors have melded together. Stir occasionally to prevent sticking.

8. Final Touches:

   • Taste and adjust the seasoning as needed. Once done, remove from heat and transfer to a serving dish.

Serve Gule Kepala Ikan Manyung hot, accompanied by steamed rice or as part of a larger meal. Enjoy the rich, complex flavors and the traditional essence of this Indonesian delicacy.