Malaysian Fish Head Curry
Malaysian Fish Head Curry is a vibrant, tangy, and spicy stew featuring a large fish head simmered in a rich, tamarind-based curry broth. It typically includes vegetables like okra, eggplant, tomatoes, and pineapple, and is a beloved dish with roots in Singaporean and Malaysian Indian cuisine.
🍽️ Nutrition at a glance
This dish is a good source of protein from the fish and healthy fats, while the curry broth can be moderate in sodium. A typical serving provides roughly 400-600 calories, depending on the portion size and richness of the coconut milk used.
Nutrition breakdown
| Calories | 420 kcal |
| Protein | 28 g |
| Carbs | 12 g |
| Fat | 30 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 980 mg |
| Potassium | 520 mg |
| Vitamin C | 18 mg |
| Vitamin A | 120 mcg RAE |
| Iron | 2.1 mg |
| Calcium | 85 mg |
| Vitamin B12 | 3.5 mcg |
| Phosphorus | 310 mg |
| Omega-3 (EPA+DHA) | 1.2 g |
Per 1 bowl (350 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a fascinating example of culinary fusion, believed to have been created by an Indian chef adapting to local tastes by using a fish head, which was considered a throwaway part by some cultures but is prized for its gelatinous texture and flavor in Asian cuisines.
