Fish head curry
Indonesian, Malaysian and Singaporean curry dish / From Wikipedia, the free encyclopedia
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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.
Quick Facts Alternative names, Type ...
Alternative names | Kari kepala ikan (Malay or Indonesian) |
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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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