Fish head curry
Fish head curry is a Singaporean dish deriving from a hybrid of Indian and Chinese ethnic cuisines. The head of a red snapper is stewed in a curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish. The dish was first sold in a Singaporean restaurant called Gomez Curry in 1949.
Fish head curry served at a Singaporean restaurant | |
| Alternative names | 咖哩魚頭 (Chinese) Kari kepala ikan (Malay) மீன் தலைக் கறி (Tamil) |
|---|---|
| Type | Curry |
| Course | Main course |
| Place of origin | Singapore |
| Region or state | Southeast Asia |
| Created by | M.J. Gomez |
| 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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