Kari Kepala Ikan (Mamak Style)

The Indian-Muslim mamak stall version of fish head curry differs from the Chinese restaurant version in its use of a drier, more intensely spiced rempah paste — a blend of fennel, cumin, coriander, and dried chilies — that produces a sauce of greater complexity and a more assertively spiced character. Eaten with freshly made roti canai for dipping, it is one of the great breakfast meals of the Malaysian mamak tradition.