Ikan Gulai

I remember this hearty dish more for its soft brinjal than for its fish or thick gravy. I think it was the one way my mother could get me to try brinjal (eggplant), scraping the soft flesh and seeds off the skin and meshing it with my white rice. I personally prefer the dish with red snapper although traditionally stingray (ikan pari) fillet was used. Nowadays, an almost similar dish can be found in kopitiams, almost like a Chinese type of fish head curry.