Kari Kepala Tenggiri

A friend from my office asked me what the differences between Fish Curry and Chicken/Beef Curry are. I told her that there are many differences between both, so she asked me to publish both recipes so that she can improve in her cooking. For the time being, I just have the fish curry picture in my archive, dulu-dulu time masak beef or chicken curry I forgot to snap pictures. To fulfill her request, tak pe lah i publish recipe fish curry first. I like Tenggiri head very much, but my husband enjoys Kari ikan kembung. Sometimes I campur kepala tenggiri and kembung, that will do too, so I'll eat the tenggiri part and hubby will finish the kembungs. Well, that will depend on what u have in your freezer of course. However to cook fish curry, I'd prefer fresh fish, meaning I'd cook curry immediately after returning from the market. Kalau dah simpan in the freezer a few days then baru nak masak curyy, ummmphhhhh dia lose! But well, we don't go to the market everyday, do we?

KARI KEPALA TENGGIRI

2 kepala tenggiri - selalunya1 kepala aku potong 4
3 camb penuh rempah kari ikan - aku guna 'Baba's'
1 camt halba campur
3 ulas bawang merah - dimayang
2 ulas bawang putih- dimayang
2 tangkai daun kari
Sedikit air asam jawa
1 biji tomato
5 biji cili api/cili hidup
6-7 biji bendi
Semangkuk santan
minyak untuk menumis
garam gula to taste


Cara-cara:

1. Setiap kepala ikan dicuci bersih dan dipotong 4.

2. Panaskan minyak dan tumis bawang merah, bawang putih, halba campur dan daun kari hingga garing.

3. Masukkan rempah kari dan sedikit air, dan masak hingga rempah garing dan pecah minyak. Ini akan buat gulai kita ummmphhhh!

4. Bila dah garing masukkan air asam jawa.

5. Then masukkan santan dan ikan. Masak hingga ikan masak dan santan mendidih. Time ni kena jaga tau, takut nanti santan berketul.

6. Kemudian masukkan cili api. Cili ni tak payah tumbuk, just humban je sebiji sebiji je. This will make the curry smells and tastes even better, Tapi kalau suka pedas, boleh la diketuk sikit biar cili pecah sikit. Kalau guna cili hidup, satu cili tu belah je tengah dia.

7. Biarkan santan pecah minyak dan dimasukkan bendi dan tomato. Bendi ni cepat empuk, so jangan lelama sangat. Bendi boleh diganti dengan timun atau terung.

8. Rasakan garam gula. Kari kepala tenggiri ni makan dengan roti pun sedap tau!