Fish head curry (Malay and Indian roots) is a dish where the head of an ikan merah (literally "Red fish") which is red snapper, is semi-stewed in a thick curry with assorted vegetables such as okra and brinjals and usually served with either rice or bread.
Asam (tamarind) juice is sometimes added to the gravy to give it a sweet-sour taste (see asam fish); this variety of fish head curry normally has thinner, orange coloured gravy.
