How to pronounce Fish head curry

In the International Phonetic Alphabet it is /fɪʃ hɛd ˈkʌri/. In plain English letters that is FISH hed KUH-ree, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Fish head curry?

Fish head curry is a main dish of Singapore. People usually eat it at lunch or dinner. Its main ingredients are fish and vegetables. It tastes spicy, sour and rich.

Where Fish head curry comes from

Fish head curry is one of 12 signature dishes of Singapore on this map.

• Hainanese chicken rice 海南鸡饭 · Rice dish · Hawker centres

  Hainanese chicken rice is poached chicken, served at room temperature with rice cooked in chicken fat and stock with garlic, ginger and pandan leaves, plus chilli sauce, dark soy and ginger paste.

• Chilli crab 辣椒螃蟹 · Main dish · East Coast

  Chilli crab is mud crab stir-fried in a sweet, sour and mildly spicy sauce of tomato, chilli and egg, eaten with fried or steamed mantou buns to mop up the sauce.

• Kaya toast · Bread & pastry · Kopitiam coffee shops

  Kaya toast is toasted bread filled with kaya, a sweet jam of coconut milk, eggs and sugar flavoured with pandan, and slabs of cold butter.

• Hokkien prawn mee 福建虾面 · Noodles & pasta · Hawker centres

  Hokkien mee, "Fujian noodles", is a family of Southeast Asian noodle dishes with roots in the cooking of China's Fujian province, and Singapore has its own version, often called Hokkien prawn mee.

• Bak chor mee 肉脞面 · Noodles & pasta · Hawker centres

  Bak chor mee, "minced pork noodles", is a Singapore hawker dish of egg noodles with minced pork, braised mushrooms, pork meatballs and other toppings, served either dry, tossed in a sauce, or in soup.

• Chai tow kway 菜头粿 · Street food · Hawker centres

  Chai tow kway, also called char kway and known in Singapore as carrot cake, has nothing to do with the European cake of that name.

Food of Singapore

Dishes like Fish head curry in other countries

Same type of dish and similar main ingredients as Fish head curry:

• Seruit · Main dish · Lampung, Indonesia

  Seruit is a traditional dish of Lampung, at the southern tip of Sumatra: fish, grilled, fried or cooked in other ways, eaten with sambal, tempoyak (fermented durian), fruit and a spread of raw and blanched vegetables.

• Kaeng tai pla แกงไตปลา · Main dish · Phatthalung (Southern Thailand), Thailand

  Kaeng tai pla is a southern Thai curry named after its key ingredient, tai pla, a pungent sauce of fish stomachs salted and fermented for ten to thirty days.

• Agwi-jjim 아귀찜 · Main dish · South Gyeongsang, South Korea

  Agwi-jjim is braised spicy anglerfish, seasoned with chilli powder, doenjang, soy sauce, garlic and spring onion, with soybean sprouts, sea squirt and water dropwort for freshness.

• Shimotsukare しもつかれ · Main dish · Tochigi and northern Kanto, Japan

  Shimotsukare is a traditional dish of the northern Kanto region, eaten above all in Tochigi Prefecture, where it is seen as the prefecture's own dish.