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Curried fish head comes with not one, but two tales attached to it. One tells of Mr Gomez, an Indian cook working in Singapore half a century ago, who decided to cook up the fish heads that were then usually thrown away. Fish-head dishes are rare in India, so this story supports the contention that fish head curry is uniquely Singaporean. However, the other story is that Punjab Regiments posted to Singapore during colonial days brought their fish head recipes with them. And that, says the Indian chef who told us this, is that!

Whichever story is true, we can be thankful that someone came up with this mouth-watering creation. Large heads bearing a surprising amount of meaty morsels, from cheeks to lips to eyes (connoisseurs aim straight for these), are simmered in a spicy, intensely red gravy with succulent okra, tomatoes and eggplant, all eaten with plenty of fluffy rice as a foil for the tongue-tingling sauce.

Recommended

o Gayatri Restaurant

One of the best restaurants for fish head curry in Little India, this stylishly-outfitted modern Indian restaurant also has wonderful-tasting fried cuttlefish.

19 Race Course Road, Telephone: (65) 6291 1011

o Lin Heng Snack Bar

An unassuming café open for lunch only. Excellent Chinese-style fish head curry, with a thick, rich gravy, succulent vegetables and very fresh fish.

#01-18, Sultan Plaza, 100 Jalan Sultan

o Muthu’s Curry

Spicy and satisfying - one of the all-time fish head curry greats.

72-78 Race Course Road, Telephone: (65) 6392 1722

o Samy's Curry Restaurant

Located at the hip Dempsey Road

Block 25 Dempsey Road, Civil Service Club, Telephone : (65) 6472 2080

Katong Village, 86 East Coast Road, Telephone : (65) 6345 1726

o The Banana Leaf Apolo

Its signature dish is Fish Head Curry!

56 Race Course Road, Telephone : (65) 6293 8682

#01-32 Little India Arcade, 48 Serangoon Road, Telephone : (65) 6297 1595

Recipe

Ingredients
1 whole fish head, cut into 2 or 600g fish steaks
1 tbl mixed curry seeds for fish curry (optional)
10g ginger, thinly shredded
3 cloves garlic, thinly sliced
3 onions thinly sliced
5 tbl fish curry powder made into a paste with 1 /4 to 1 /2 cup water
300g lady’s fingers
3 tomatoes, quartered
6 red chilli, slit into half lengthwise
6 green chilli, slit into half lengthwise
2 to 3 sprigs curry leaves
1 /2 to 1 tsp salt
1 tbl sugar
1 tbl tamarind mixed with 1 /2 cup water
1 cup coconut milk from a packet
5 tbl sunflower oil

Fish Curry Powder
250g coriander powder
60g cumin powder
150g chilli powder
30g turmeric powder
20g black pepper powder
10g funegreek powder

Method
Wash the fish head or fish steaks and pat dry. Steam the salmon fish head till just cooked. Keep aside. Heat oil in a wok or saucepan, add the curry seeds and ginger and stir fry over high heat for two to three minutes till the seeds pop. Add garlic and stir fry till fragrant. Add the fish curry paste and stir fry till fragrant and cooked. Add the onions and stir fry briefly for about one minute. Put in half of the coconut milk and bring to the boil before adding the remaining coconut milk and tamarind juice. Add the lady’s fingers, tomatoes, red chilli, green chilli, curry leaves, salt and sugar. When you are ready to serve, add the steamed salmon fish head and simmer gently for about five to eight minutes till the fish is hot and well cooked. You may add more liquid if there is not enough gravy. Serve.