Fish Head Curry

Name: Fish Head Curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Singaporean
Ingredients: 1 large red snapper head (about 1 kg), cleaned; 4 tbsp fish curry powder; 200ml coconut milk; 400ml tamarind water; 2 medium eggplants, cut into chunks; 8 okra, halved; 2 tomatoes, quartered; 4 shallots, sliced; 4 cloves garlic, minced; 2 tbsp vegetable oil; 10 curry leaves; 2 stalks lemongrass, bruised; 3 dried chilies; 1 tsp fenugreek seeds; Salt and sugar to taste

Fish Head Curry (as spelled)

Fish Head Curry

⏱ Prep Time 1 hour

📈 Difficulty Hard

👥 Servings

🔥 Calories 518 kcal

A massive red snapper head simmered in a fiery, tangy curry gravy with okra, eggplant, and tomatoes — a uniquely Singaporean invention fusing South Indian curry with Chinese love of fish head.

Nutrition & Info

Protein 38.0g

Carbs 24.0g

Fat 30.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

large clay pot or heavy pot ladle

Presentation Guide

Vessel: large clay pot

Garnishes: curry leaves, sliced chili

Accompaniments: steamed rice, papadum, pickled vegetables

Ingredients

1 large red snapper head (about 1 kg), cleaned
4 tbsp fish curry powder
200ml coconut milk
400ml tamarind water
2 medium eggplants, cut into chunks
8 okra, halved
2 tomatoes, quartered
4 shallots, sliced
4 cloves garlic, minced
2 tbsp vegetable oil
10 curry leaves
2 stalks lemongrass, bruised
3 dried chilies
1 tsp fenugreek seeds
Salt and sugar to taste

Instructions

1
Heat oil in a large pot. Fry fenugreek seeds, curry leaves, lemongrass, and dried chilies until fragrant.
2
Add shallots and garlic, cook until softened.
3
Add curry powder and a splash of water, fry until oil separates from the paste.
4
Pour in tamarind water and coconut milk. Bring to a gentle boil.
5
Carefully lower the fish head into the curry. Add eggplant.
6
Simmer for 15-20 minutes until the fish head is cooked through and the curry is thick.
7
Add okra and tomatoes in the last 5 minutes. Season with salt and sugar. Serve in the pot.

💡

Did You Know?

Fish head curry was invented in 1940s Singapore by an Indian cook named M.J. Gomez, who noticed his Chinese customers loved fish heads and created a curry specifically for them.

Chef's Notes

Equipment Tips

large clay pot or heavy pot
ladle

Garnishing

curry leaves, sliced chili

Accompaniments

steamed rice, papadum, pickled vegetables

The Story Behind Fish Head Curry

Fish head curry is one of Singapore's most remarkable culinary inventions — a dish born from cross-cultural exchange. In the 1940s, Keralan cook M.J. Gomez at his restaurant on Sophia Road created a curry using fish heads, noticing that Chinese diners prized the head as the tastiest part of the fish. The result was a uniquely Singaporean dish that belongs to no single culture but represents all of them.

🕐 Traditionally enjoyed lunch or dinner, celebratory meal 📜 Origins: 1940s, invented by M.J. Gomez

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Fish Head Curry

Nutrition & Info

Dietary

Allergen Warnings

Equipment Needed

Presentation Guide

Instructions

Did You Know?

Chef's Notes

Equipment Tips

Garnishing

Accompaniments

The Story Behind Fish Head Curry

Comments (0)

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