Fish Head Curry

Malaysian fish head curry — a large red snapper or grouper head simmered in a South Indian-influenced coconut and tamarind curry gravy with tomatoes, okra, and eggplant — is one of the most dramatically presented and consumed dishes in Malaysian Chinese and Indian dining. The head meat around the cheeks and collar, extracted carefully with chopsticks or fingers, is the most prized and flavourful part of the fish.