Fish Head Curry
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Origin
Fish Head Curry is understood to be a Singaporean invention, mixing the spices of a typical South Indian fish curry with fish head. Indian cooking generally does not consider the fish head to be an ingredient.
The curry’s origins are said to have started in a shop behind Cathay cinema in Mt Sophia in 1952. Indian chef M. J. Gomez first used it to cater to Chinese customers who consider this part of the fish a special delicacy. The curry that coats the flesh remains a traditional South Indian curry recipe.
The curry’s origins are said to have started in a shop behind Cathay cinema in Mt Sophia in 1952. Indian chef M. J. Gomez first used it to cater to Chinese customers who consider this part of the fish a special delicacy. The curry that coats the flesh remains a traditional South Indian curry recipe.
This dish is widely popular in Singapore, consumed by people from all races and ethnicity. You can find it served at both Indian and Chinese restaurants around the country. The title of ‘Best Fish Head Curry’ has been won by Muthu’s Curry Restaurant numerous times at the annual Singapore Food Festival. They serve their famous recipe at Race Course Road in Little India.
Description
This dish typically uses the head of the red snapper (ang go li) or the sea bream, which is then stewed in thick curry mixed with vegetables like onions, okra (ladies’ fingers) and eggplant. Tamarind juice is added to the gravy for a sourish taste. Sometimes, coconut milk is used in the curry for a creamier texture and extra fragrance.
Common practice is to consume it with either rice or bread, or as a shared dish.
Ingredients
Red Snapper, okra (ladies’ fingers), eggplant, curry
