Curry fish head

In Malaysia and Singapore , Fish head curry (Chinese and Indian roots) is a dish where the head

of an Ikan Merah (literally "Red fish"), is semi-stewed in a thick curry

with assorted vegetables such as okra and brinjals and usually served with either rice or bread.

In Orissa and Bengal (Bangladesh and West Bengal) where the staple is rice and fish, one very popular fish

head curry is made with moog orung beans but other vegetables can also be used. The gravy is very thick

and very spicy and the Rui fish (Rohita) is most popular for this.

Tamarind (asam) juice is sometimes added to the gravy to give it a sweet-sour taste (see asam fish); this

variety of fish head curry normally has a thinner, orange gravy. It is a dish of relative popularity amongst

Malaysians and Singaporeans and their tourists, although it is generally not categorised as

cheap hawker fare.