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Fish Head Curry

Name: Fish Head Curry
Cuisine: Singaporean
Ingredients: 1 large fish head (red snapper); 2 tbsp tamarind paste; 3 tbsp curry powder; 1 medium, sliced eggplant; 100 g okra; 2 medium, sliced onions; 2 medium, chopped tomatoes; 2-3, sliced chili; 200 ml coconut milk; 1 tsp mustard seeds; 10-12 leaves curry leaves; 3 cloves, minced garlic; 1 inch, minced ginger; 3 tbsp vegetable oil; to taste salt

Fish Head Curry is a vibrant and hearty dish that combines the rich flavors of South Indian curry with fresh fish head, typically served with rice. It is a signature dish in Singapore, reflecting the multicultural culinary influences of the region.

15 ingredients

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Culinary DNA Preview

Singaporean70%

South Indian30%

Ingredients

fish head (red snapper)
1 large
tamarind paste
2 tbsp
curry powder
3 tbsp
eggplant
1 medium, sliced
okra
100 g
onions
2 medium, sliced
tomatoes
2 medium, chopped
chili
2-3, sliced
coconut milk
200 ml
mustard seeds
1 tsp
curry leaves
10-12 leaves
garlic
3 cloves, minced
ginger
1 inch, minced
vegetable oil
3 tbsp
salt
to taste

Method

Steps not available

Origin Story

This dish originated from the Indian community in Singapore, blending traditional South Indian curry techniques with local seafood, becoming a beloved staple in Singaporean hawker centers.

Culinary DNA

Ingredient ancestry breakdown

Singaporean70%

ingredients+techniques

South Indian30%

ingredient_origin

Techniques

sautéing simmering seasoning

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