This is a print preview of "Kari Kepala Ikan Bersama Belimbing Buluh (Fish Head Curry)" recipe.

Kari Kepala Ikan Bersama Belimbing Buluh (Fish Head Curry) Recipe
by Navaneetham Krishnan

Kari Kepala Ikan Bersama Belimbing Buluh (Fish Head Curry)

A traditional Malaysian dish with a busy combination of fishy, spicy-sour flavors, accentuated by spices and curry leaves.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Malaysia Malaysian
Cook time: Servings: 4

Goes Well With: as a main with rice


  • 1 tenggiri/mackerel fish head (about 700g) - clean and chop into large pieces
  • 10 belimbing buluh
  • 1 tsp turmeric/kunyit powder
  • 1 tbsp ginger paste
  • 1/2 tbsp garlic paste
  • 1 tbsp onion paste
  • 1 tsp black mustard seeds
  • 1/2 tbsp fenugreek/halba seeds
  • 2-3 sprigs curry leaves (shredded/sliced)
  • 1/2 cup coconut milk (optional)
  • 4 tbsp oil
  • Salt to taste
  • For the curry paste (mix with some water for a thick paste)
  • 1 tbsp plain chili powder
  • 1 tsp white pepper powder
  • 1/2 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp fennel powder


  1. Rub fish with turmeric powder and keep aside.
  2. Heat oil and saute ginger, garlic and onion paste.
  3. Splatter in mustard and fenugreek seeds.
  4. Add curry paste and fry till oil splits
  5. Pour 1/2 liter of water; stir and gently drop in fish pieces.
  6. Simmer till fish is cooked.
  7. Season with salt; add belimbing and curry leaves.
  8. Gently stir.
  9. Lastly pour coconut milk.
  10. Stir and remove from heat.