Cook Fish Head Curry With Just Right Amount Of Heat Recipe

Despite having the world think that curry originated in india, any competent cook in india will tell you that in indian cuisine, there is no such thing as curry. There is spice paste which comes in many varieties. Very few of us who don't know the intricacies of indian cooking will not be able to recognize all of them but we know curry or, at least, that yellow powder or paste made up of several spices. Curry, as we know it today, comes in three colorsyellow (the most familiar), green and red. When we say fish head curry, referring to that singaporean dish that has become a modern legend, it would seem that because the sauce is red, then red curry must be the chosen curry variety. But that is more apparent than real. Because there is really is no curry ("Curry" Dishes in southeast asia are all indian in origin), the red sauce of fish head curry is, in reality, a spice mixsambal, in malay cuisineunique to every cook and every food stall. And that is why the fish head curry from a certain food stall may taste better than the fish head curry served in others.