 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 |
Fish head curry (Malay and Indonesian: kari kepala ikan) is a dish in Indonesian,[1] Malaysian and Singaporean cuisines[2][3] with mixed Indian and Chinese origins.[4] 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.
- ^ Inc, Tastemade. "Gulai Kepala Ikan ~ Resep". Tastemade.
{{cite web}}:|last=has generic name (help) - ^ 1001 Foods To Die For. Andrews McMeel Publishing. 2007. p. 284. ISBN 978-0-7407-7043-2. Retrieved July 17, 2017.
- ^ Singapore Hawker Classics Unveiled: Decoding 25 Favourite Dishes. Marshall Cavendish. 2015. p. 69. ISBN 978-981-4677-86-8. Retrieved July 17, 2017.
- ^ "Fish head curry (gulai kepala ikan)". SBS.