Although it does not sound particularly appetizing, this Singapore Fish Head Curry, transformed a bit by Malaysian ingredients, is truly delicious.
This quick curry powder, called bafat, is from the southwestern region of India. It can be used for a meat, fish, or vegetable dishes.
This recipe and others can be found in Dave DeWitt’s book “A World of Curries.” If you like what you see here, pick up a copy.
In addition to the numerous spices found in the curries of southern India, there is one other enormously important ingredient: the coconut.