Fish head curry

Fish head curry

In Singapore and Malaysia, Fish head curry (Chinese and Indian roots) is a dish where the head of an "Ikan Merah" (literally "Red fish") - which is red snapper, is semi-stewed in a thick curry with assorted vegetables such as okra and brinjals and usually served with either rice or bread.

Tamarind ("asam") juice is sometimes added to the gravy to give it a sweet-sour taste (see asam fish); this variety of fish head curry normally has a thinner, orange gravy.

It is a dish of relative popularity amongst Singaporeans and its tourists, although it is generally not categorised as cheap hawker fare.

ee also

*Cuisine of Singapore
*Cuisine of Malaysia
* [http://www.roseskitchenette.com/?p=166 Fish Head Curry Recipe] from Rose's Kitchenette


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