Fish Head Curry (Singaporean)

Fish Head Curry has Indian origins. Normally, you will find okra and eggplants, the head of the red snapper. It is semi-stewed in a Kerala-style curry together with assorted vegetables. For this dish, I prefer to eat it with rice than bread. Kerala is a state on the Malabar coast in south-west of India. During the 3000 BCE to 3rd century, it was a prominent spice exporter. Kerala curries contain shredded coconut paste, curry leaves, coconut milk and various spices. Mustard seeds, onions, sliced red chillies fried in hot oil and curry leaves are definite.