Name: Authentic Kari Kepala Ikan (Malaysian Fish Head Curry)
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: Malaysia
Ingredients: 1 kg fish head (snapper or grouper), cleaned and scales removed; 400 ml coconut milk; 200 ml water; 3 tablespoons tamarind pulp (asam jawa); 100 g fish curry powder; 1 teaspoon turmeric powder; 2 sprigs curry leaves; 3 stalks lemongrass, bruised; 1 large onion, sliced; 3 cloves garlic, minced; 1 inch ginger, minced; 1 inch galangal, sliced (optional); 4-5 dried chilies, soaked and blended into paste (adjust to spice preference); 2 tablespoons cooking oil; 1 tablespoon brown sugar or palm sugar (gula melaka); 1 teaspoon salt (or to taste); 1 large tomato, cut into wedges; 200 g okra (ladies' fingers), ends trimmed; 100 g long beans, cut into 2-inch lengths; 2 sprigs cilantro, for garnish

Kari Kepala Ikan 🇲🇾 Malaysia

A flavorful fish head curry with a spicy coconut milk-based sauce.

Fish Curry

Made with

Fish head coconut milk spices

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