Fish Head Curry
A giant fish head in spicy curry
Think of it as: Like a seafood curry where the fish brought its whole face
The whole head. Fight for the cheeks.
What does it taste like?
Spicy and tangy from tamarind; the cheek meat is sweet and gelatinous.
SweetSpicySourSaltyFunkSmellTextureWobbly and flaky
What is it?
A whole fish head simmered in curry with okra and eggplant, a Singapore icon. Indian, Malay and Chinese-style versions all taste a little different.Source: Wikipedia
How locals eat it
Served in a big pot in the middle of the table and shared, with rice or bread.
Watch it
More videos on YouTubeWhere is it from?
🇸🇬Singapore
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From Tokyoabout 5,320 kmstraight line, Tokyo to Singapore (city-state)
Getting thereabout 7 hours from Tokyo (direct)rough guide
✈ Check cheap flights Best timeIt's hot all year, but February to April, with relatively little rain, is best. Also tryHainanese chicken riceLaksaKaya toast More from here🦀 Chilli crab🍞 Kaya Toast
✈ Check cheap flights Best timeIt's hot all year, but February to April, with relatively little rain, is best. Also tryHainanese chicken riceLaksaKaya toast More from here🦀 Chilli crab🍞 Kaya Toast
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MusicMandopop (Mandarin pop) Asian pop sung in Mandarin
SportSoccer
Joseph Schooling (swimming; Singapore's first Olympic gold at Rio 2016) World HeritageSingapore Botanic Gardens and more National flowerVanda Miss Joaquim (orchid) FestivalNational Day (August 9)
Ingredients
- 1 large fish head (snapper)
- 4 tbsp curry paste
- 200 ml coconut milk
- 1 tbsp tamarind paste
- 6 okra
- 1 eggplant
- 1 tomato
- 10 curry leaves
Can't find it? Snapper or sea bream heads work well.
How to make it (one way)
- Rinse the fish head and salt it.
- Fry the curry paste with curry leaves.
- Add water, coconut milk and tamarind and bring to a boil.
- Add the fish head and vegetables and simmer for about 20 minutes.
- Serve in the pot with rice.