Snapper Fish Head Curry Recipe, Fresh Sour Menu for Hari Raya

Jakarta

To compensate for the coconut milk food menu during Eid, you can make fresh sour snapper head curry. Guaranteed to increase appetite.

Typical Eid menus such as opor, rendang, and savory vegetables are delicious eaten with ketupat. But if you eat too much, of course your stomach will be full quickly and feel uncomfortable. Especially if used as a meal at breakfast, lunch and dinner.

Chef Tobing from The Hermitage Hotel shares a recipe for fresh sour snapper head curry. Suitable as a meal when tired of eating ketupat and its side dishes. The sensation of sour, savory fish sauce and soft meat is guaranteed to make anyone tempted.

The combination of kandis acid and wuluh starfruit makes this curry fresh. If you like spicy, you can add cayenne pepper in it. Here is a list of ingredients and instructions for making it.

Total Serving Time : 40 minutes Minute
For Presentation: 2 Portion
Recipe Title: Snapper Fish Head Curry Recipe
Category : Fish
Cook : Fish
Preparation Duration : 10 Minute
Cooking Duration: 30 Minute
Total Duration : 40 Minute
Material :
  • 850 g snapper head, cut into 2
  • 1 lime, take the water
  • 2 tbsp vegetable oil
  • 150 ml coconut milk
  • 350 ml fish stock
  • 5 bay leaves
  • 1 lemongrass stalk, bruised
  • 1 pandan leaf, cut into pieces
  • 1 tsp salt
  • 1 tsp sugar
  • 2 star fruit, cut into pieces
  • 10 pieces of green or red cayenne pepper
  • 2 kandis acid
  • Ground spices:
  • 5 large red chilies, cut into pieces
  • 1 cm turmeric
  • 1 cm ginger
  • 5 cloves of red onion
  • 5 cloves of garlic
  • 1/2 tsp coriander
  • 1/4 tsp Cumin
How to make :
  1. Coat snapper heads with lime juice and a little salt, then let stand 30 minutes.
  2. Heat the oil, stir-fry the ground spices, lemongrass, and pandan leaves until fragrant, then pour the fish stock. Boil until boiling.
  3. Add coconut milk and season with salt and a little sugar
  4. Enter the bay leaf, star fruit vegetables and snapper head while stirring slowly.
  5. Cook over medium heat until all the fish heads are cooked, remove and serve.
Snapper curryIngredients for making snapper curry Photo: detikFood/Devi S. Lestari
  • Tips for making snapper head curry:

  • To be processed into curry, you can use the heads of snapper, mackerel or grouper with medium to large sizes.

  • Do not stir the curry too often while cooking so that the fish meat does not crumble.
  • The amount of coconut milk can be adjusted, if you want a fresh curry then just use a little coconut milk so that there is a savory taste.

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