Curry Fish Head

Is it Chinese, Indian or Malay? This is another ambiguous dish which probably has a South Indian origin, but has been heavily influenced by the various ethnicities in Singapore. What I do know, is that it’s delicious.

Either half a head or the whole head of a red snapper is stewed in curry with assorted vegetables like lady’s finger (okra) and brinjal (aubergine). The Indian-style of curry has heavier spices and flavours, while the Chinese-style is lighter and sweeter. Variants include the Assam-style fish head curry, which has an added tinge of sourness from tamarind fruit (assam).


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