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My friend YQ sitting with a fellow who runs the eatery next to the Cider Pit on Joo Chiat. He is a master of fish head curry and was very kind to let my friend Guy and I take his portrait. Felt I should use film for the shot so took this with some ISO 800 color film.
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. :-)
This is a specialty of the famous restaurant, the Banana Leaf Apolo, at Little India in Singapore. It was verry spicy!
26cm x 26cm kami
Ryukin (Version 2) from Ronald Koh's "Origami Goldfish". Wanted to post this just after the other post on ornamental goldfish (Ronald Koh's Ranchu), but it took a while to think of designs/patterns for the cut-outs on the fish. Did not provide a backing to the papercuts (unlike the Ranchu) ... and some of the inner folds can be seen.
They are having a friendly chat in the passing ... one ryukin with slightly brighter topics than the other ... fish bone sketch based on Makoto Yamaguchi's Fish Skeleton in the Beauty of Origami.
It's home cooked lunch today! :)
It has been sometimes since I last cooked fish head curry. Today I used 'jenahak' (golden snapper).
It may seem starnge to some of you to eat fish head, but it is one of the famous dish in Malaysia! If you ever visit my country, you shouldn't miss it! There are even restaurants that focus mainly on the fish head curry.
Care to join me? Ops, I know I owe someone this fish head curry. ;)
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Loaded with fish head curry, udang lipan (crayfish fritters), fried chicken, braised lettuce, sambal petai (stink beans) and poppadoms.
Fish Head Curry (Rockling) - Claypot King, Glen Waverley AUD16.80 small
Not bad at all!
煲仔靓汤 Claypot King
72 Kingsway, Glen Waverley
03 9561 8884
Fish Head Curry or better known as Kari Kepala Ikan is one of the most popular dishes in Malaysia & Singapore. Usually it is served during lunch or dinner. It is served by many India Muslim Restaurant (Mamak) and Nyonya Restaurant.
Fish head curry is usually served with other dishes such as cuttlefish, shrimp or chicken and vegetables and a cracker called 'Papadam'
An impressive fish head curry from Banana Leaf Apolo, Little India, Singapore. The fish is red snapper.
An impressive fish head curry from Banana Leaf Apolo, Little India, Singapore. The fish is red snapper.
A fish eye, part of a fish head curry dish from Banana Leaf Apolo, Little India, Singapore. In case you're wondering - yes, I ate it.
we're so overwhelmed by one good food after another during our 4 days in singapore. this is another dish that would make you go speechless.
i'm going to look for a recipe of this and try to make it at home!
Someone's trash is another's treasure! I took this at the wet market, the lady beside me gave me a stare ;)
Extract from Wiki "In Malaysia and Singapore , Fish head curry (Chinese and Indian roots) is a dish where the head of an Ikan Merah (red snapper, literally "Red fish"), is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and brinjals and usually served with either rice or bread. The origins of the modern dish began in Singapore, with a chef wanting his South Indian-style food to cater to a wider clientele, notably Chinese customers who considered fish head a specialty. Today, restaurants of not only Indian, but Malay, Chinese and Peranakan association, serve variations of this dish."