Fish head curry

Fish head curry is a tantalizing dish rooted in Indonesian, Malaysian, and Singaporean cuisines, harmoniously blending elements from Indian and Chinese culinary traditions. The primary ingredient is often the head of a red snapper, stewed in a rich Kerala-style curry and complemented by vegetables such as okra and eggplants. This robust dish is typically enjoyed with rice or bread and is designed to be shared among diners.

The invention of fish head curry is attributed to Chef M.J. Gomez from Kerala, India, who introduced this distinctive dish to Singapore's culinary scene. His goal was to fuse South Indian cuisine with local flavors. The dish quickly gained popularity among Chinese customers, who regard fish head as a delicacy.

Today, fish head curry is a cherished delicacy in Singapore, available in various forms at countless restaurants. It's a favorite among both locals and tourists, often priced between $10 and $20. You can find it in hawker centers and neighborhood food stalls, where it's typically served in a clay pot to retain its warmth and flavor.

The curry itself is known for its sweet-sour taste, predominantly due to the inclusion of tamarind juice. Some variations also incorporate coconut milk, which lends a rich, creamy texture to the gravy. Whether you're a seasoned gastronome or a curious traveler, fish head curry is a must-try dish that showcases the rich, multicultural tapestry of Singaporean cuisine.