Fish Head Curry Recipe

Fish Head Curry is a curry dish popular in the Malaysian and Singaporean cuisine, it is usually made out of large red snapper head cooked in a Kerala-style curry together with okra, eggplants and tomatoes.

The origins of this dish began in Singapore during the mid-70’s when a chef named Gomez in a restaurant called Tank Road wanted to showcase his South Indian dish to cater to the locals more specifically the Chinese who considers fish head as a specialty. It easily became a hit and become popular quickly even in Malaysia.

It is a good mix of different cuisines where the curry was taken from the Indians while the fish head preparation was taken from the Chinese but the whole inspiration of the dish is an essential Begali food…