Method
- Rub the fish head with turmeric and salt. Rest 10 minutes — the salt firms the flesh, the turmeric tames any fishiness.
- Heat oil in a wide heavy pot over medium-high. Splutter mustard and fenugreek seeds; add curry leaves — they will crackle.
- Add sliced onion and cook 6 minutes until deep gold. Add ginger and garlic; fry 90 seconds. Add fish curry powder and cook for 90 more seconds, stirring — the kitchen will fill with a sharp, almost-medicinal Indian-curry perfume.
- Add wedged tomato; cook 4 minutes until softened. Pour in 400ml water and tamarind paste. Bring to a simmer.
- Lower the fish head into the curry. Spoon broth over the eyes and gills. Cover and simmer 12 minutes.
- Add long beans, eggplant and okra. Pour in coconut milk. Cook another 8 minutes — vegetables should be tender, fish should pull from the bone. Off the heat, taste and adjust salt. Serve in a wide bowl with steamed rice; diners use spoons to attack the head, particularly the cheek meat which is prized.
Common questions
Can Fish Head Curry be made ahead?
Fish Head Curry is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 35 minutes.
Is Fish Head Curry spicy?
Fish Head Curry as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Fish Head Curry vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Fish Head Curry to make at home?
Fish Head Curry sits at intermediate difficulty — total time about 60 minutes. The ingredients are not unusual but the timing requires attention.
Can Fish Head Curry be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Fish head curry is a Singapore invention from the 1960s by Marian Jacob Gomez, a Keralan chef who married Chinese-style fish head preference (the head is the prized part) with South Indian curry technique. The dish bridges the Indian and Chinese communities of Singapore — both order it. Banana Leaf Apolo on Race Course Road and Muthu's Curry are the famous specialty restaurants. The fish cheeks and lips are the most-prized portions; the eyes, surprisingly, are often eaten first as a delicacy.
