Fish head curry

{{short description|Indonesian, Malaysian and Singaporean curry dish}}

{{Infobox food

| name = Fish head curry

| image = Fisheadcurry.JPG

| caption = Indian version of fish head curry

| alternate_name = Kari kepala ikan (Malay)

| country = Singapore

| region = Nationwide in 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

| calories =

| other =

}}

File:fish head curry peranakan z.JPG fish head curry]]

Fish head curry (Malay : kari kepala ikan) is a dish in Malaysian and Singaporean cuisines{{cite book | title=1001 Foods To Die For | publisher=Andrews McMeel Publishing | year=2007 | isbn=978-0-7407-7043-2 | url=https://archive.org/details/1001foodstodiefo00andr | url-access=registration | access-date=July 17, 2017 | page=[https://archive.org/details/1001foodstodiefo00andr/page/284 284]}}{{cite book | title=Singapore Hawker Classics Unveiled: Decoding 25 Favourite Dishes | publisher=Marshall Cavendish | year=2015 | isbn=978-981-4677-86-8 | url=https://books.google.com/books?id=aEB2CgAAQBAJ&pg=PA69 | access-date=July 17, 2017 | page=69}} with mixed Indian and Chinese origins.{{cite web|url=http://www.sbs.com.au/food/recipes/fish-head-curry-gulai-kepala-ikan|title=Fish head curry (gulai kepala ikan)|work=SBS}} 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.

Description

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.{{cite news |url=https://www.straitstimes.com/singapore/the-man-behind-fish-head-curry |title=The man behind fish head curry | date= 10 December 2017|work=The Straits Times}} The dish was first sold in 1949, at the restaurant opened by Gomez.{{cite web|url=https://eresources.nlb.gov.sg/newspapers/Digitised/Article/straitstimes19861102-1.2.72.8.4|title=Fish-head curry on a platter|date=November 2, 1986|accessdate=July 6, 2023|publisher=The Straits Times, Archived by NewspaperSG}}

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.{{Citation needed|date=November 2018}}

Preparation

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.{{Cite web |last= |first= |title=Gulai Kepala Ikan ~ Resep |url=https://id.tastemade.com/videos/gulai-kepala-ikan |website=Tastemade}}

Coconut milk can be added to this dish.{{cite book | title=1001 Foods To Die For | publisher=Andrews McMeel Publishing | year=2007 | isbn=978-0-7407-7043-2 | url=https://archive.org/details/1001foodstodiefo00andr | url-access=registration | access-date=July 17, 2017 | page=[https://archive.org/details/1001foodstodiefo00andr/page/284 284]}}