Fish head curry
Fish head curry (Malay and Indonesian: kari kepala ikan) is a dish in Indonesian, Malaysian and Singaporean cuisines with mixed Indian and Chinese origins. The head of a red snapper is stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish.
Indian version of fish head curry | |
| Alternative names | Kari kepala ikan (Malay or Indonesian) |
|---|---|
| Type | Curry |
| Course | Main course |
| Place of origin | Singapore |
| Region or state | Nationwide in Indonesia, Malaysia and Singapore |
| Created by | (Indian origin) |
| Serving temperature | Hot or warm |
| Main ingredients | Red snapper fish head, vegetables (okra, eggplant, Long bean) |
| Variations | Fish amok, Fish head casserole, Ho mok pla, mok pa |
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