Curry of Snapper fish head (Kakap- Ind.) of Padang is one type of food of Padang, west Sumatra. The food is quite popular and quite expensive when we bought it at the restaurant in Padang cuisine. In Indonesia, many fans of this dish, made of fish snapper heads, coconut milk with spices, onion, garlic, red peppers, etc.. You are interested and want to try cooking it yourself? This is the recipe.
INGREDIENTS :
• 2 head of medium-sized snapper, cleaned and gills removed
• 200 lt thick coconut milk and 1000 ml light coconut milk made of 1 coconut
• 4 tbsp cooking oil for sauteing
SPICES :
• 2-3 bay leaves
• 4 kaffir lime leaves
• 1 sheet of turmeric leaf, made the knot
• 2 stalks lemongrass, crushed
• 1 bunch basil leaves
GROUND SEASONING :
• 12 onions
• 10 red curly chili pepper or to taste
• 5 cloves garlic
• 5 cm turmeric, peeled
• 5 cm ginger
• 5 cm galangal
• 1 tsp coriander, roasted
• 1 tsp white sugar
• sea salt to taste
HOW TO MAKE:
1. Use mortal and pestle or food processor grind all ground ingredients until smooth.
2. Preheat the cooking oil, saute ground seasoning with other herbs, bay leaves, lime leaves, turmeric leaves and lemongrass until fragrant.
3. Put snapper heads, stir until the head of the fish change color. Add 500 ml thin coconut milk, reduce heat to medium. While stirring constantly, making sure that coconut-milk not broken, simmer gently for 15 minutes.
4. After fifteen minutes, put 500 ml remaining light coconut milk. Enter the basil leaves and simmer on, while still stirring slowly, until the head of mature fish.
5. Add 200 ml thick coconut milk, stirring, stirring constantly, so that milk is not broken, after boiling, a few moments, removed. Curry of snapper heads is ready to serve.
6. Snapper head curry is usually served with hot rice and Padang style Chilies sauce (sambal Lado Padang.).
7. Good cooking and tasting. I hope that fits your taste. Thanks.
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