Snapper Head Curry (Gulai Kepala Ikan)

Snapper Head Curry (Gulai Kepala Ikan) is a special Padang dish that uses red snapper heads as the main ingredient. The thick, savory, and spice-rich coconut milk gravy blends perfectly with the tender fish head meat. This dish is often the main choice in Padang restaurants to serve to special guests.

Difficulty Level: Medium
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Servings: For 4-5 people

Ingredients

A. Main Ingredients:

  • 1 kg red snapper heads (2-3 fish heads)

  • 1 lime

  • 1 liter coconut milk from 1½ coconuts

  • 2 lemongrass stalks, bruised

  • 3 kaffir lime leaves

  • 2 turmeric leaves, tied in a knot

  • 1 bay leaf

  • 2 pieces of asam kandis

  • 2 tsp salt

  • 1 tsp granulated sugar

B. Spice Paste:

  • 10 shallots

  • 5 cloves garlic

  • 8 red curly chilies

  • 5 red bird's eye chilies

  • 3 cm turmeric

  • 2 cm ginger

  • 3 cm galangal

  • 4 candlenuts, toasted

  • 1 tsp coriander

  • ½ tsp cumin

C. Supplementary Ingredients:

  • 2 potatoes, cut into wedges (optional)

  • 5 bilimbi (optional)

  • 10 whole green bird's eye chilies

Equipment Needed:

  • Large pot or wok

  • Blender or mortar and pestle

  • Spatula

  • Serving plate

Step by Step Instructions

Step 1: Preparing the Fish Heads

  1. Clean the fish heads, remove gills and unwanted parts

  2. Rub with lime juice and 1 tsp salt, let sit for 15 minutes

  3. Rinse thoroughly and drain

Step 2: Preparing the Spices

  1. Grind all spice paste ingredients using a blender or mortar and pestle

  2. Heat 4 tbsp oil in a large pot

  3. Sauté the ground spices with lemongrass, kaffir lime leaves, turmeric leaves, and bay leaf until fragrant

Step 3: Cooking the Curry

  1. Pour thin coconut milk into the sautéed spices, mix well

  2. Carefully add the fish heads one by one

  3. Add asam kandis, salt, and sugar

  4. Cook over medium heat while stirring gently occasionally

Step 4: Perfecting the Flavor

  1. After boiling, reduce heat to low

  2. Add potatoes (if using) and whole green bird's eye chilies

  3. Cook for 20-25 minutes until fish heads are cooked and gravy thickens

  4. Adjust seasoning, add thick coconut milk at the end of cooking

Step 5: Serving

  1. Remove carefully to prevent the fish heads from breaking apart

  2. Serve in a sufficiently large serving bowl

  3. Pour the curry gravy over

  4. Sprinkle with fried shallots (optional)

Tips and Notes:

Important Tips:

  • Choose fresh fish heads with clear and bright eyes

  • Avoid stirring too frequently to prevent the fish heads from breaking apart

  • Use medium heat to prevent the coconut milk from curdling

  • Can add young pineapple for a refreshing sour taste

Variations:

  • Can use carp or pomfret fish heads

  • Add small green eggplants for vegetable variation

  • For a richer flavor, add a little sweet soy sauce

Serving:

  • Serve warm with white rice

  • Complement with sambal lado and crackers

  • Pairs well with boiled cassava leaves

This Snapper Head Curry will be a special, appetizing dish with the characteristic Padang blend of savory, spicy, and fresh flavors. Happy cooking!

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Snapper Head Curry (Gulai Kepala Ikan)