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Kuala Lumpur (Malaysia)
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Food Flavour DNA
Nutritional Values
580kcal
38gProtein
22gCarbs
38gFat
2gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
π Fish
Fish Head Curry
How to order / say it
Say it
Kari Kepala Ikan β [KAH-ree ke-PAL-ah E-kan]
Order
I'd like the fish head curry, please.
Locally
Saya mahu kari kepala ikan, sila.
Say locally
A rich and spicy curry featuring a whole fish head.
Why try it?
This dish showcases the fusion of Indian spices and Chinese culinary techniques, reflecting Malaysia's diverse cultural tapestry. It's a staple for gatherings and festive occasions.
How it tastes
The curry is aromatic with a spicy and tangy flavor, complemented by tender fish and soft vegetables. Perfect when paired with steamed rice or bread.
Origin & History β first documented: 1940
Fish Head Curry was created in the 1940s in Malaysia by Chinese chefs to cater to Indian curry lovers while using parts of the fish commonly discarded. It became popular for its unique combination of flavors and has been an iconic dish ever since.
Recipe
Ingredients
- π 1 kg fish head
- π₯ 500 ml coconut milk
- π§ 100 g curry paste
- π₯ 2 pieces tomatoes
- π₯ 100 g okra
- π₯ 100 g eggplant
- π§ 1 piece onion
- π§ 2 tbsp tamarind paste
Method
- 1 Prepare and clean the fish head; set aside.
- 2 SautΓ© onions and curry paste in a pot until fragrant.
- 3 Add the coconut milk, tamarind paste, and bring to a boil.
- 4 Add fish head, vegetables, and simmer until fish is cooked.
- 5 Adjust seasoning with salt, then serve hot.
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