Chapter 05 · Prata
The Indian-Muslim Table
Roti prata flipped thin, murtabak, fish head curry, dum biryani — the mamak stall canon, halal as written.
05The Indian-Muslim Table·35 min·Beginner
Mamak Mee Gorengமீ கோரெங்
Yellow noodles fried hard with potato, tau kwa and a sweet-hot tomato-chili sauce — the Indian-Muslim stall dish that exists nowhere in India, only in the Malay world.
05The Indian-Muslim Table·120 min·Advanced
Dum Biryaniதம் பிரியாணி
Long-grain basmati and spiced chicken sealed in one pot and cooked on its own steam — the Indian dum tradition, carried to Singapore through Little India's kitchens.
05The Indian-Muslim Table·85 min·Intermediate
Fish Head Curryமீன் தலை கறி
A whole snapper head simmered in a tamarind-sour, coconut-rich South Indian gravy with okra and brinjal — the dish Singapore invented in 1949 and no city else can claim.
05The Indian-Muslim Table·205 min·Advanced
Murtabakمرطبق · murtabak
Prata dough stretched glass-thin, folded over curried minced mutton and egg, griddled in ghee — the North Bridge Road classic rebuilt at home, fold by fold.
05The Indian-Muslim Table·300 min·Advanced
Roti Prataரொட்டி பிராட்டா
The Indian-Muslim griddle bread Singapore eats at 2 a.m. — ghee-rested dough stretched to tissue, folded, and fried until it shatters at the edges.