Fish head curry

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

In Bengal (Bangladesh and West Bengal) where the staple is rice and fish, one very popular fish head curry is made with moog or ung beans but other vegetables can also be used. The gravy is very thick and very spicy and the Rui fish (Rohita) is most popular for this.

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.

[edit] See also

• Cuisine of Singapore
• Cuisine of Malaysia

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