Top Places To Eat Chinese Curry Fish Head in Singapore

Fish head in curry sauce is a traditional cross-cultural Singaporean dish, originally invented by Indians but influenced by the Malay and Chinese. It is a red snapper head stewed in a curry, coconut milk and tamarind sauce along with okra and eggplant vegetables. This meal is a typical example of Singapore’s multicultural identity, as it combines the traditional Indian curry seasoning and fish head, a classic Chinese delicacy. Nonetheless, different national communities make their own version of the fish, with the Indians making it spicier, the Chinese sweeter, some adding tamarind for sourness, and others adding coconut milk for a special crema. The main ingredients that make up this dish are the head of lucian fish, eggplant, beans, and okra. Many gourmets believe that the cheeks and eyes of this fish have an inexpressible taste.

So how do professional chefs prepare this dish? The chef washes the fish head or fish steaks and dries them. Then he/she heat the oil in a saucepan, add a curry seed mixture and ginger and stir-fry over low heat for two to three minutes until it is aromatic. The cook cools slightly, and blends it all in a blender with a little water to a paste-like consistency. In the same pan or skillet with the remaining oil, the garlic is added and fried. The curry paste is sent next and fried until it is fragrant. Onions, half of the coconut milk, are brought to a boil. The chef then adds the fish, and cooks for 10 minutes before adding the remaining coconut milk and tamarind. Tomatoes, red and green chilies, curry leaves, salt and sugar are the finishing touches. The mixture is simmered for about 5-8 minutes or until the sauce has thickened to the desired consistency and the fish is cooked through. Fish is usually served with rice or bread, which soaks up the flavorful red sauce well. A glass of beer or cold lemonade is also a good accompaniment.