| Fish head curry | |
| Alternate Name: | Kari kepala ikan (Malay or Indonesian) |
| Country: | Singapore |
| Region: | Nationwide in Indonesia, Malaysia and Singapore |
| Creator: | (Indian origin) |
| Course: | Main course |
| Type: | Curry |
| Served: | Hot or warm |
| Main Ingredient: | 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.
It is believed that fish head curry was invented when chef M.J. Gomez from Kerala, India adopted the dish to bring South Indian cuisine to diners in Singapore. Although fish head was not widely served in India, Chinese customers considered it to be a special delicacy, so M.J. had the idea of cooking the fish in curry instead.[5] The dish was first sold in 1949, at the restaurant opened by Gomez.[6]
Today, Indian, Malay, Chinese, and Peranakan restaurants all serve variations of this dish. Fish head curry has become a popular dish among Singaporeans and tourists alike. Costing between $10 and $20, it is generally not considered cheap hawker fare. It typically comes served in a clay pot, and is often sold at hawker centers and neighbourhood food stalls.
Tamarind (asam) juice is frequently added to the gravy to give the dish a sweet-sour flavor (see asam fish). This variety of fish head curry also has a thinner, orange gravy.[7]
Coconut milk can be added to this dish.[8]