In Singapore and Malaysia, Fish head curry (Chinese 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.Tamarind (asam) 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 a thinner, orange gravy.It is a dish of relative popularity amongst Singaporeans and its tourists, although it is generally not categorised as cheap hawker fare.

Fish are richly endowed with proteins, essential amino acids and a range of vitamins that add life to body cells. Its regular intake has been to known to reduce instances of asthma in children and minimizes the risk to cardiovascular disorders and neurological diseases in the adults.

Learn how to make spicy Bengali Fish Curry!!!

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On several occasions, the cops had to intervene to rein in the monstrous eater. Once college students took sweet revenge on a restaurateur with Rappai’s help. He took an “unlimited meals” coupon and emptied the day’s food -- three buckets full of rice, one bucket of fish curry and 10 kg cooked meat -- in no time.