• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Description

Chef Fazli is the executive junior sous chef at the Makan Kitchen, DoubleTree by Hilton Kuala Lumpur.

Recipe Ingredient

  • 100ml cooking oil
  • 1kg fish head, cut and cleaned
  • 5g fenugreek seed
  • 5g mustard seed
  • 5g curry leaves
  • 5g dried chilli
  • 300g chopped onion
  • 10g chopped green chilli
  • 10g tomato
  • 30g turmeric powder
  • 20g coriander powder
  • 20ml water
  • 150ml coconut milk
  • 5ml coconut oil
  • 10g coriander leaves
  • Salt and sugar to taste


  1. Heat the cooking oil in a pot.
  2. Sauté all the spices (fenugreek and mustard seeds), dried chilli and curry leaves.
  3. Add the ground onion, green chilli and garlic to the pot.
  4. Add the tomato.
  5. Add the turmeric and coriander powder, then sauté.
  6. Add water and stir gently until it simmers, then add the coconut milk and stir.
  7. After 30 seconds, add the fish head and cook for 10 minutes.
  8. Sprinkle some coconut oil into the curry with salt and sugar until you get the perfect taste.
  9. Garnish with coriander leaves before serving.

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3 thoughts on “Kari Kepala Ikan”

  1. Morni Ali - March 16, 2018 at 5:46 pm

    I will try this recipe.

  2. Shelley Kuah - October 1, 2021 at 11:33 am

    Just got a free grouper fish head and your recipe just came in on time.

    • Kuali Cares - October 4, 2021 at 2:03 pm

      Hi Shelley, that’s great to hear and hope the curry fish head turned out awesome! Happy Cooking!


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