Fish Head Curry

My Favourite Food <(^-^)>

Fish Head Curry

Waiter, there’s a decapitated head in my soup! Well, that’s the highlight. A whole large head of red snapper stewing in curry gravy.


Fish head curry is a dish in Singaporean cuisine with Chinese and Indian origins and also popular in Malaysia and Nepal.

 
 The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants.

 
 It is usually served with either rice or bread, or as a shared dish.


Surprisingly, there’s a lot of meat to be had on the bony head, but the best (and most tender) part is the cheeks.

 
 This dish is purely a Singapore creation. About 30 years ago, an Indian restaurateur here decided to use fish head (not an Indian delicacy) in his curry to please Chinese customers. It became a runaway hit, spreading even across the Causeway to Malaysia.


Visitors can either have it with rice or as the Chinese would sometimes do it - wipe the curry gravy clean with a soft bun. The sweetness of the dough helps to neutralize the spices in the curry - a great way to enjoy the dish even if you have a low tolerance for spice. 


Savour the soft chunks of meat and dig into the eyes of the fish and complement the spicy flavours with a tall glass of Kingfisher (Indian beer) or ice-cold lemonade.

 
 This is another dish you must have during your visit here, as you are unlikely to find something like this anywhere else in the world.

 
The Peranakans (Straits-born Chinese) also have their own unique version of the Nonya Fish Head Curry. In the Nonya recipe, the curry contains a richer rempah (mixed spices) and the use of dried sour fruit slices, giving the dish a distinctive tanginess.

 
The Curry Fish Head is usually served with a mix of vegetables such as eggplant (aubergine), okra (lady fingers), long beans and tau pok (fried beancurd).