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Fish head curry is a mouthwatering Malaysian and Singapore cuisine with Indian origins and is usually found in many restaurants. It is thought to have been created by a Southern Indian cook in the 50s in Singapore.
The commonly used fish head is of a red snapper, although cod or garoupa heads work perfectly well too. The curry also consists of assorted vegetables such as laddies’ fingers, tomatos and eggplants. It is usually served with either rice or bread, or as a shared dish.
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