Fish Head Curry
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.
Common practice is to consume it with either rice or bread, or as a shared dish.