Fish head curry
Fish head curry (Malay and Indonesian: kari kepala ikan) is a dish in Indonesian, Malaysian and Singaporean cuisines with mixed Indian and Chinese origins. 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.
|Alternative names||Kari kepala ikan (Malay or Indonesian)|
|Place of origin||Singapore|
|Region or state||Nationwide in Indonesia, Malaysia and Singapore|
|Created by||N.J. Gomez (Indian origin)|
|Serving temperature||Hot or warm|
|Main ingredients||Red snapper fish head, vegetables (okra, eggplant, Long bean,)|
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.
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.
Coconut milk can be added to this dish.
- Inc, Tastemade. "Gulai Kepala Ikan ~ Resep". Tastemade.
- 1001 Foods To Die For. Andrews McMeel Publishing. 2007. p. 284. ISBN 978-0-7407-7043-2. Retrieved July 17, 2017.
- Singapore Hawker Classics Unveiled: Decoding 25 Favourite Dishes. Marshall Cavendish. 2015. p. 69. ISBN 978-981-4677-86-8. Retrieved July 17, 2017.
- "Fish head curry (gulai kepala ikan)". SBS.
- "The man behind fish head curry". The Straits Times. 10 December 2017.