Fish head curry @ Line Clear restaurant
Although it looks sort of grotesque, fish head curry is actually the most prized dish on the menu of any South Indian restaurant in Southeast Asia.
Depending on the size of the fish head, each can cost anywhere between the equivalent of US$10 to US$30. Generally a large fish head is shared amongst three or four persons. While the head is bony, the flesh within this part of the fish is actually tender and sweet tasting.
Ironically, in the olden days the head of this fish is often discarded by fishmongers at the local wet markets as it was considered the least desired part of the fish. Since nobody wanted them, fish heads were either discarded or sold at dirt cheap prices.
Legend has it that one day, a few clever Indian restaurant chefs found a way to cook fish heads, using their special, secret blend of aromatic spices, cumin, turmeric and curry powder. A lot of turmeric is used in preparing this dish, which is why the fish and the gravy looks yellowish.
The fish head curry dish became an instant hit with locals that not only it is the chef's specialty dish - the prices of raw fish heads also skyrocketed at the local wet markets.
Today there are literally hundreds of South Indian restaurants offering this prized dish, with no shortage of patrons flocking to such eateries to enjoy the spicy fish head curry. :-)
Fish head curry @ Line Clear restaurant
Although it looks sort of grotesque, fish head curry is actually the most prized dish on the menu of any South Indian restaurant in Southeast Asia.
Depending on the size of the fish head, each can cost anywhere between the equivalent of US$10 to US$30. Generally a large fish head is shared amongst three or four persons. While the head is bony, the flesh within this part of the fish is actually tender and sweet tasting.
Ironically, in the olden days the head of this fish is often discarded by fishmongers at the local wet markets as it was considered the least desired part of the fish. Since nobody wanted them, fish heads were either discarded or sold at dirt cheap prices.
Legend has it that one day, a few clever Indian restaurant chefs found a way to cook fish heads, using their special, secret blend of aromatic spices, cumin, turmeric and curry powder. A lot of turmeric is used in preparing this dish, which is why the fish and the gravy looks yellowish.
The fish head curry dish became an instant hit with locals that not only it is the chef's specialty dish - the prices of raw fish heads also skyrocketed at the local wet markets.
Today there are literally hundreds of South Indian restaurants offering this prized dish, with no shortage of patrons flocking to such eateries to enjoy the spicy fish head curry. :-)