FISH HEAD CURRY
The famous Singaporean Fish Head Curry is the result of a hybrid of Indian , Chinese and Malay influences which is why it is one of the spiciest , most tantalizing and best loved dishes .
Originally created by Singapore’s Malayalee (an Indian ethnic group from the Southern Indian state of Kerala) for the Chinese customers, it is prepared by stewing the head of an ikan merah (red snapper fish) in a spicy-hot curry with vegetables with the sour-tasting tamarind flavour an unmistakable signature of this dish. Visitors can either have it with white rice or as the Chinese do it - wipe the curry gravy clean with a soft bun. The sweetness of the dough helps to neutralize the spices in the curry - a great way to enjoy the dish even if you have a low tolerance for spice. The Chinese tend to have it alongside smaller dishes of vegetables and meat .
The Indians likewise tend to eat it in a similar manner, having it with rice, pappadams and Indian pickle .
Fish Head Curry is a Muslim Indian dish and a local invention so you are not likely to find this dish on the menus of the restaurants in India. Nowadays there are different versions of the dish , Indian ,Chinese and Peranakan which may differ in term of the curry gravy .
A complete large fish head (garoupa, red snapper) is boiled and served drenched in a wonderful gravy made from curry powder, belacan, chilli, tamarind, lemon grass, curry leaves, mustard seeds and onions. Whole tomatoes , brinjals (aubergines) and okra are also added. The gravy should be fairly thick and very spicy with just the right tinge of sweet and sour.
The meat of the fish should be tender and the part just under the eye (the cheek of the fish) is especially smooth. True connoisseurs are those that will eat all the different parts of the fish head including the eye ball and lips.
This is definitely a must try in Singapore as you are unlikely to find something like this anywhere else in the world .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
Originally created by Singapore’s Malayalee (an Indian ethnic group from the Southern Indian state of Kerala) for the Chinese customers, it is prepared by stewing the head of an ikan merah (red snapper fish) in a spicy-hot curry with vegetables with the sour-tasting tamarind flavour an unmistakable signature of this dish. Visitors can either have it with white rice or as the Chinese do it - wipe the curry gravy clean with a soft bun. The sweetness of the dough helps to neutralize the spices in the curry - a great way to enjoy the dish even if you have a low tolerance for spice. The Chinese tend to have it alongside smaller dishes of vegetables and meat .
The Indians likewise tend to eat it in a similar manner, having it with rice, pappadams and Indian pickle .
Fish Head Curry is a Muslim Indian dish and a local invention so you are not likely to find this dish on the menus of the restaurants in India. Nowadays there are different versions of the dish , Indian ,Chinese and Peranakan which may differ in term of the curry gravy .
A complete large fish head (garoupa, red snapper) is boiled and served drenched in a wonderful gravy made from curry powder, belacan, chilli, tamarind, lemon grass, curry leaves, mustard seeds and onions. Whole tomatoes , brinjals (aubergines) and okra are also added. The gravy should be fairly thick and very spicy with just the right tinge of sweet and sour.
The meat of the fish should be tender and the part just under the eye (the cheek of the fish) is especially smooth. True connoisseurs are those that will eat all the different parts of the fish head including the eye ball and lips.
This is definitely a must try in Singapore as you are unlikely to find something like this anywhere else in the world .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs