Indian version of fish head curry | |
Alternative names | Kari kepala ikan (Malay or Indonesian) |
---|---|
Type | Curry |
Course | Main course |
Place of origin | Singapore |
Region or state | Nationwide in Indonesia, Malaysia and Singapore |
Created by | (Indian origin) |
Serving temperature | Hot or warm |
Main ingredients | 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.
{{cite web}}
: |last=
has generic name (help)
© MMXXIII Rich X Search. We shall prevail. All rights reserved. Rich X Search