Fish head curry

Fish head curry is a dish that originated in Singapore, but is now popular in other parts of Southeast Asia, including Malaysia and India. It is a spicy and sour dish that is made using the head of a Red snapper fish, although other types of fish can also be used. The dish is typically served with rice and other Indian or Malay side dishes.

History

Fish head curry is believed to have been created by a chef in Singapore in the 1940s. The dish was designed to cater to the Indian community in Singapore, who traditionally do not eat fish head. The chef combined the flavors of Indian curry with the Chinese preference for eating fish head, creating a unique dish that is now a staple in Singaporean cuisine.

Preparation

The preparation of fish head curry involves several steps. First, the fish head is marinated in a mixture of turmeric and salt. It is then fried until it is browned. The curry is made by sautéing a blend of spices, including chili, coriander, cumin, and fenugreek, in oil. Tamarind pulp is added to give the curry its sour taste. The fried fish head is then added to the curry and simmered until it is cooked. The dish is typically garnished with okra and eggplant.

Variations

There are several variations of fish head curry, depending on the region. In Malaysia, the dish is often made with a tamarind-based curry, while in India, it is typically made with a yogurt-based curry. Some versions of the dish also include coconut milk for a creamier texture.

Cultural significance

Fish head curry is considered a delicacy in many parts of Southeast Asia. It is often served at special occasions and is a popular dish in seafood restaurants. Despite its origins in the Indian community, the dish is now enjoyed by people of all ethnicities in Singapore and Malaysia.

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