Singapore Fish Head Curry
Singapore Fish Head Curry is one of the most popular – Signature dishes in the Country. Right up there, with the Chilli Crab and Fried Carrot Cake. Although the exact origin of the dish is a matter of much debate, it was first created during the 70’s as a method to use those fish heads that often get thrown in the bin.
The curry spice and flavors are derived from a South Indian Style curry, with some Singapore touches added to it. Fish head curry in South India however, does not have the additional vegetables( usually eggplant and ladies fingers) in it. It is also heavier.
The Singapore Fish head curry uses Large Fish Heads with white flaky flesh. Angoli (Gold Band Snapper) is a popular choice for the fish head curry,  but I have made it with others including White Snapper too.  (I just look for a white-fleshed fish head that does not look fierce 🙂 . Some of them look so scary! )
For something that often gets thrown in the Bin, this Fish Head Curry is quite expensive in restaurants in Singapore. It can feed 4-6 people. This recipe uses a medium-sized fish head (around  500 gms) for a family of four. It’s very tasty and must be served to simmer!
Scroll down for the Complete Recipe.
Singapore Fish Head Curry
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Recipe Name:Singapore Fish Head Curry
Recipe Type: Â Fish / Curry / Main
Author: Shana @ RecipesareSimple
Prep time:Â 20
Cook time:Â 30 min
Total time:Â 50
Yield:Â 4 servings
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Watch the Video or click to read Complete Recipe – Below.Â
How to make Singapore Fish Head Curry –Â Recipe at a glance with stepwise imagery:
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Ingredients:
- 1 medium-sized fish head, about 500 gms
- 1 large knob of ginger
- 2 Tbsp of coriander leaves plus 1 Tbsp for garnish
- a pinch of fenugreek seeds
- 2 Tbsp curry leaves
- 1 large onion, chopped
- 1 Tbsp garlic, chopped
- 3 ½ tsp chilli powder
- 3  ½ tsp coriander powder
- 1 tsp cumin powder
- ¼ tsp turmeric powder
- ¹/8 tsp black pepper powder
- ½ tsp fish curry masala powder – optional
- 1 tsp tamarind (Assam) pulp mixed in 1 Tbsp water
- 1 tomato, chopped
- 2 stalks of lemongrass, bruised
- 1 knob of ginger, sliced into rounds (1 Tbsp)
- 5-6 ladies fingers, chopped,
- 2 small eggplants, quartered
- 1-2 Tbsp, long red chilli, sliced
- ¼ cup thick coconut cream.
- salt to taste 1- 1 ½ tsp
- 2 Tbsp oil
Video is also available on the Recipe page⇑.
It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.
Key Ingredients:Â Fish Head, Ginger, Garlic, Onion, Tomato, Coconut Cream, Tamarind, Spices, Green Chilli, Curry Leaves, Oil, Salt
EAT AND TELL!!! Let us know if you tried – Singapore Fish Head Curry
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Absolutely lip smacking delicious! And fish head adds so much more depth of flavour to the curries. Can’t wait till I try this 🙂
Thank you so much Maria.. I definitely agree with the depth of flavor on this one! Hope you will enjoy it.
Hey you called this simple? The ingredients alone is half a mile long. People nowadays are too stress out after a day’s work, so this dish is too time consuming and tiresome to do, but then maybe South Indian style is
unavoidable so.
Dont let the list of ingredients deter you – its quite simple spices and fresh ingredients. If u hv everything on hand it isn’t so bad 🙂 Perhaps try it out on a weekend for the first try.
TOO MUCH WORK & TIME . . . IS IT WORTH IT ???????
It’s really not that difficult, actually. Depends on what type of cooking you are used to. And it/s very tasty so yes it’s worth it.
This is really an excellent recipe! Thank you, Shana, for kindly sharing it and for the very helpful tips and clear pics.
I used salmon heads, as the ikan kurau or threadfin did not look fresh.
I got the spice powders from the supermarket and it was super easy to mix the curry powder. I didn’t use garam masala but added a bit more coriander powder.
I used coconut oil. I added twice the amount of coconut cream and a bit less water, as I didn’t want any leftover ingredients and because I prefer a more ‘lemak’ taste. I used tomatoes instead of eggplants. I also added 1 Tablespoon of palm sugar powder or gula melaka. And instead of curry leaves, I used keffir lime leaves.
It was cooked and ready in less than half an hour! Served it with a simple pineapple-onion-cucumber pickle.
It was incredibly delicious! Everyone enjoyed it and there was no leftover. This is now my go-to recipe for Fish Head Curry. Thanks again!
Next time, I shall also add some keffir lime peel, which will give it more of a Thai Panaeng curry flavour, which I love.
Ignore the negative commenters. We can only pity them for having such a depressing view of the world.
Keep up the good work. Cheers!
Thank you so much for that! All the changes sound great.. This is a versatile and easy recipe, and its always a hit around here.. Thanks again.
Thanks, this looks delicious. I was looking for a recipe to a dish that we often saw sold on the streets of singapore and malaysia in the eighties. Might it be this dish, or is the typical fish head curry something else?
Hi Johan. Thank you! This is certainly the typical Singapore Fish Head Curry.. although the type of fish head used makes a difference each time. It’s wonderful with steamed white rice. Some like to add just store-bought fish masala powder ..