FISH
Fish Head Curry CURRY
Photo - Makansutra
The most multi-racial dish of all, the fish head curry can be found in Singapore and Malaysia cuisine, with Chinese and Indian origins. A fish head is cooked in a spicy tangy curry (Kerala-style) with okra, eggplants and tomatoes. The Chinese versions can include pineapple and even puff tofu. This communal dish is mostly eaten with rice or baguette.
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