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Fish Head Curry

Name: Fish Head Curry
Total time: 50 min
Yield: Serves 4
Cuisine: Singapore
Ingredients: 1 (about 600g) Fish Head (snapper, etc.); 3 tbsp Curry Paste; 300ml Coconut milk; 2 tbsp Tamarind paste; 100g Okra; 1 Eggplant; 1 Tomato; 10 Curry Leaves; 1 Onion

Soup

⏱ 50 min

👥 Serves 4

Difficulty ⭐⭐

A whole fish head simmered in spicy curry — a Chinese–Indian fusion dish of Singapore.

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📖 The Story Behind This Dish

Fish head curry is said to have been created in the 1950s by a South Indian cook in Singapore to suit the tastes of the Chinese community — a dish that symbolizes multiethnic Singapore. The fish head is packed with flavor, and simmering it slowly in a rich curry sharpened with tamarind and spices makes a luxurious dish. It's served on a big platter with vegetables like okra and eggplant and usually shared among family and friends.

🌆 Where it's eaten: At a weekend dinner, the family gathers around a big pot of fish head curry, serving it out with rice at a lively table.

🥕 Ingredients (serves 4)

Fish Head (snapper, etc.) 1 (about 600g)
Curry Paste 3 tbsp
Coconut milk 300ml
Tamarind paste 2 tbsp
Okra 100g
Eggplant 1
Tomato 1
Curry Leaves 10
Onion 1

👩‍🍳 Instructions

Salt the fish head to season.
Heat oil in a pot and fry the onion and curry leaves until fragrant.
Add the curry paste and fry until the oil separates.
Add water and tamarind paste, bring to a boil, add the fish head, and simmer over medium heat for 15 minutes.
Add the coconut milk, okra, eggplant, and tomato, simmer 10 more minutes, and adjust the seasoning.

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