andrejthechef
SingaporeSeafoodDinnerGluten-freeDairy-free

Singapore Fish Head Curry

A fish head simmered in a tangy, spicy curry with okra and aubergine, a dish invented in Singapore by the local Indian community.

prep
20 min
cook
35 min
total
55 min
serves
4
level
medium
Singapore Fish Head Curry, a Singapore hawker classic

Fish head curry is sometimes assumed to be an old import, but it is actually a Singapore invention from the 1960s, credited to an Indian chef who adapted South Indian curry techniques to a part of the fish that was otherwise thrown away.

It tastes better than the name suggests to anyone who has not tried it. The head gives up a lot of collagen and flavor into the curry, and the tamarind and tomato keep the whole thing bright instead of heavy.

Part of our 20 best Singapore recipes list.

method

  1. Rub the fish head with a little salt and set aside.

  2. Heat the oil in a large pot or clay pot over medium heat. Add the mustard seeds and curry leaves and cook for 30 seconds, until the seeds pop.

  3. Add the onion and cook for 5 minutes until soft, then add the garlic and ginger and cook for 1 minute more.

  4. Stir in the curry powder and cook for 1 to 2 minutes, stirring constantly, until fragrant. Add a splash of water if it starts to stick.

  5. Add the tomatoes and tamarind water, and simmer for 5 minutes until the tomatoes break down.

  6. Add the coconut milk and the 300 ml water, and bring to a gentle simmer. Add the fish head, submerging it as much as possible.

  7. Add the okra and eggplant around the fish. Simmer gently, uncovered, for 15 to 18 minutes, until the fish is cooked through and the vegetables are tender.

  8. Taste and adjust the salt and tartness with a little more tamarind water if needed. Serve hot, straight from the pot, with rice.

chef's tips

  • This dish is a genuine Singapore invention, created by an Indian chef in the 1960s who adapted South Indian curry to local Chinese tastes by using fish head, which was otherwise considered a throwaway part of the fish.
  • A clay pot holds heat and keeps the curry at a steady simmer at the table, but any heavy pot works fine.
  • Do not rush the spice powder once it goes into the oil. A minute or two of real cooking is what keeps it from tasting raw and dusty.
  • Ask your fishmonger for a head from a larger fish. It gives you more meat and makes the dish feel less like an afterthought.