Fish head curry

Fish head curry
Indian version of fish head curry
Alternative namesKari kepala ikan (Malay or Indonesian)
TypeCurry
CourseMain course
Place of originSingapore
Region or stateNationwide in Indonesia, Malaysia and Singapore
Created by(Indian origin)
Serving temperatureHot or warm
Main ingredientsRed snapper fish head, vegetables (okra, eggplant, Long bean)
VariationsFish amok, Fish head casserole, Ho mok pla, mok pa
Peranakan fish head curry

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.

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