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Indian Curry Fish Head: A Spicy and Delicious Dish

If you're a fan of spicy and flavourful seafood dishes, then you'll love Indian curry fish head.

This South Asian delicacy is a popular dish in Singapore and Malaysia, where it's often served at local hawker centres and restaurants.

The dish is made by cooking a fish head in a curry sauce that's infused with a blend of aromatic spices, such as cumin, coriander, turmeric, and chilli.

A large pot bubbling with spicy Indian curry fish head, surrounded by aromatic herbs and spices

The origins of Indian curry fish head can be traced back to the South Indian state of Kerala, where it's known as meen mappas.

The dish was introduced to Singapore and Malaysia by Indian immigrants, and it quickly became a favourite among locals.

Today, there are many variations of the dish, with each region adding its own unique twist to the recipe.

Key Takeaways

  • Indian curry fish head is a spicy and flavourful seafood dish that's popular in Singapore and Malaysia.
  • The dish has its origins in South India and was introduced to the region by Indian immigrants.
  • You can easily prepare and enjoy Indian curry fish head at home with a simple recipe.

Origins and Cultural Significance

A bubbling pot of Indian curry fish head, surrounded by aromatic spices and herbs, symbolizing the rich culinary heritage and cultural significance of the dish

Fish head curry is a popular dish in Singaporean cuisine that has its roots in Indian and Malay influences.

It is believed that the dish was invented by Indian chef M.J. Gomez in the 1940s to cater to Chinese customers who considered fish head a delicacy.

Gomez's idea of cooking the fish in curry instead of the traditional Chinese style was a hit, and the dish quickly gained popularity.

Singapore's Love for Curry Fish Head

Today, fish head curry is a beloved dish in Singapore, with many local restaurants and food stalls offering their own unique take on the dish.

Some of the most popular places to try fish head curry include Muthu’s Curry, Zai Shun Curry Fish Head, and Ocean Curry Fish Head.

Indian and Malay Influences

Fish head curry is a fusion dish that combines Indian and Malay flavours.

The dish is typically made with a blend of spices, including turmeric, cumin, coriander, and chilli powder. Coconut milk is also often added to give the curry a rich and creamy texture.

The Role of Curry Fish Head in Local Cuisine

Curry fish head has become an iconic dish in Singaporean cuisine, and it is often served at special occasions and celebrations.

The dish is also popular among the Indian and Malay communities in Singapore, as well as with tourists who are looking to try authentic local cuisine.

Some of the best places to try curry fish head in Singapore include Karu’s Indian Banana Leaf Restaurant, Banana Leaf Apolo, and The Banana Leaf Apolo, which are all known for their delicious and authentic Indian cuisine.

Preparing and Enjoying Curry Fish Head

A pot of simmering curry fish head surrounded by aromatic spices and herbs, with a side of fluffy basmati rice and a stack of warm naan bread

Curry fish head is a delicious and popular dish that is enjoyed across Southeast Asia.

It is a tangy and spicy dish that is perfect for sharing with friends and family.

In this section, we will guide you through the process of selecting the right fish and ingredients, mastering the art of curry making, and serving and pairing with accompaniments.

Selecting the Right Fish and Ingredients

When it comes to selecting the right fish for your curry fish head, you have a few options.

Red snapper, sea bream, and sea bass are all popular choices. You can either use a whole fish or cutlets.

If you are using a whole fish, make sure it is fresh and has clear eyes, shiny scales, and red gills.

For the curry gravy, you will need ingredients such as tomatoes, okra, eggplant, pineapple, long beans, and tau pok.

You will also need Indian spices such as turmeric, tamarind, and fish curry powder.

Tamarind juice and sugar are used to give the curry a tangy and slightly sweet taste.

Mastering the Art of Curry Making

To make the curry gravy, heat oil in a wok or claypot and fry shallots, garlic, and ginger until fragrant.

Add curry leaves and fish curry powder and fry until the spices release their aroma.

Add tomatoes and cook until they break down and form a thick paste.

Add water and tamarind juice and bring to a boil.

Add the fish head or cutlets and simmer until cooked. Finally, add coconut milk and sugar to taste.

To make the dish healthier, you can substitute coconut milk with evaporated milk or low-fat milk.

You can also use yam instead of tau pok for a creamier texture.

Serving and Pairing with Accompaniments

Curry fish head is traditionally served with steamed white rice.

You can also pair it with bread or roti canai.

Cabbage is a popular side dish that helps to balance the spiciness of the curry.

You can also add some sliced chillies or sambal for extra heat.

Frequently Asked Questions

A steaming pot of Indian curry fish head surrounded by various spices and ingredients, with a "Frequently Asked Questions" sign in the background

What's the best fish to use for a traditional fish head curry?

Traditionally, red snapper or grouper is used to make fish head curry. However, you can use other firm fish such as pomfret or sea bass. The key is to use fresh fish with a firm texture that won't fall apart during cooking.

Can you recommend a good fish head curry recipe?

There are many variations of fish head curry, but one popular recipe involves cooking the fish head with a blend of spices, tamarind, and coconut milk. You can find a detailed recipe here.

What are the essential ingredients for making fish head curry?

The essential ingredients for making fish head curry include fish head, curry paste or powder, coconut milk, tamarind, onions, garlic, ginger, curry leaves, and chillies.

Some recipes may also call for additional spices such as cumin, coriander, and turmeric.

What sides pair well with fish head curry?

Fish head curry is usually served with steamed rice, but it also pairs well with naan bread or roti.

You can also serve it with a side of cucumber raita or a refreshing salad to balance out the spiciness of the curry.

How did fish head curry become popular in Singapore?

Fish head curry is believed to have originated in Singapore, blending Chinese, Malay, and Indian culinary influences.

It became popular in the 1950s when Indian migrant workers started selling the dish in hawker centres. Today, it is a popular dish in Singaporean cuisine and can be found in many restaurants and hawker stalls.

Where can I find a top-rated fish head curry restaurant in Little India?

Some of the best restaurants that serve fish head curry in Little India include The Banana Leaf Apolo, Muthu's Curry, and The Curry Wok.

These restaurants are known for their delicious and flavourful curries that are made with fresh and high-quality ingredients.