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Fish head curry (Malay: kari kepala ikan) is a dish in 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.
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curry head fish dish malay indian okra chinese served singapore kari kepala ikan red snapper vegetables singaporean malaysia see also
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Fish head curry | Alternative names | Kari kepala ikan (Malay) | 1.00 | infobox |
| Fish head curry | Course | Main course | 1.00 | infobox |
| Fish head curry | Created by | (Indian origin) | 1.00 | infobox |
| Fish head curry | Main ingredients | Red snapper fish head, vegetables (okra, eggplant, Long bean) | 1.00 | infobox |
| Fish head curry | Place of origin | Singapore | 1.00 | infobox |
| Fish head curry | Region or state | Nationwide in Malaysia and Singapore | 1.00 | infobox |
| Fish head curry | Serving temperature | Hot or warm | 1.00 | infobox |
| Fish head curry | Type | Curry | 1.00 | infobox |
| Fish head curry | Variations | Fish amok, Fish head casserole, Ho mok pla, mok pa | 1.00 | infobox |
| okra | instance of | The head of a red snapper is stewed in a Kerala-style curry with assorted vegetables | 0.80 | text |
| eggplants | instance of | The head of a red snapper is stewed in a Kerala-style curry with assorted vegetables | 0.80 | text |
| Fish head curry | related to Description | It | 0.60 | section |
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