Fish head curry

Singapore fish head curry combines a large fish head with vegetables in a spiced curry. Eggplant, okra and tomatoes are among the additions described by the National Heritage Board, and the dish is often served in a claypot. Different Indian, Chinese and Peranakan-influenced preparations vary the curry’s seasoning, thickness and sourness.^[1]

The board’s account of Muthu’s Curry describes a Chettinad-based version with garlic, ginger, onion, tomatoes and tamarind. The fish head is cooked separately before joining the curry, which contains coconut milk and water. Fresh pineapple and spring onion accompany the dish at serving, with rice.^[1]