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") - 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.

[edit] See also

• Cuisine of Singapore
• Cuisine of Malaysia
• Fish Head Curry Recipe from Rose's Kitchenette