Penang's fish head curry

Fish head curry is one of the specialties of Hameediyah, a decades-old restaurant in the heart of Georgetown, in Penang. The rich curry sauce bursts with amazing flavors complimenting the diverse texture of the fish. There are various ways to prepare this Malaysian delicacy which fuses Nyonya culinary tradition and South Indian cooking resulting to a marvellous gastronomic experience.

Prepared with an aromatic rempah base of cumin, coriander, turmeric, ginger, shallot, garlic and chillies, curry leaves, shrimp paste or belacan and tamarind paste give the curry a depth of flavor. Lemongrass and coconut milk are optional addition to the recipe depending on culinary tradition. There are dozens of places that serve fish head curry in Penang, each curry possess a unique character. Hameediyah is popular to tourists and locals that it is not unusual to find a long queue at lunch time. 

A Malaysian state located on the northwest coast of Peninsular Malaysia, by the Malacca Strait, Penang is a melting pot of a highly diverse cultures –Indian, Malay, Chinese and European–that is reflected in its cuisine. In fact a lot of popular Malaysian dishes started in the island state steadily building a strong culinary influence and reputation that soon resonated to the rest of the country. Penang is a popular foodie haven and fish head curry is among the top must-try choices here.

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