Dish

Fish Head Curry

Fish Head Curry is a spicy and tangy curry made with fish heads, vegetables, and a blend of spices. The dish is typically made with red snapper or grouper fish heads, which are simmered in a curry sauce made with coconut milk, tamarind, and a blend of spices. The vegetables used in the dish include okra, eggplant, and tomatoes. The curry is typically served with steamed rice or bread.

Asian cuisine› Southeast Asian cuisine› Singaporean cuisine

Stew

Origins and history

Fish Head Curry originated in Malaysia and Singapore, where it is a popular dish among the Chinese and Indian communities. The dish is believed to have been created by the Indian Muslim community in Singapore, who combined Indian and Malay flavors to create a unique dish. Today, Fish Head Curry is a popular dish in Southeast Asia and is enjoyed by people of all ethnicities.

Dietary considerations

Fish Head Curry is not suitable for vegetarians or vegans as it contains fish. It is also not suitable for those with seafood allergies. The dish is high in protein and healthy fats, but it is also high in calories and saturated fat due to the use of coconut milk.

Variations

There are many variations of Fish Head Curry, with different regions and communities having their own unique take on the dish. Some variations include using different types of fish heads, adding different vegetables, or using different spices. Some versions of the dish also include pineapple or mango for a sweet and sour flavor.

Presentation and garnishing

Fish Head Curry is typically served in a large bowl with the fish heads and vegetables arranged on top of the curry sauce. The dish is often garnished with fresh herbs, such as cilantro or basil, and a squeeze of lime juice.

Tips & Tricks

To make the curry sauce more flavorful, toast the spices before adding them to the sauce. You can also add a spoonful of sugar or honey to balance out the sourness of the tamarind.

Side-dishes

Fish Head Curry is typically served with steamed rice or bread, but it can also be served with noodles or roti. Some popular side dishes include pickled vegetables, papadum, or fried anchovies.