The most multi-racial dish of all, the fish head curry can be found in Singapore and Malaysia cuisine, with Chinese and Indian origins. A fish head is cooked in a spicy tangy curry (Kerala-style) with okra, eggplants and tomatoes. This communal dish is mostly eaten with rice or baguette.
Fish head curry
Karu’s Indian Banana Leaf Restaurant 808/810 Upp Bukit Timah Rd (Map) 10.30am – 10pm Mon
Authenticity still reigns in this far flung corner of Singapore. The heady and intense whiff of masala and fish head curry assails you the second you get past the door. The fresh snapper heads they use sit so well with the unforgivingly rich masala spiced curry that's pierced with a just-enough shot of tang from the limes. Scoop some of that over your banana leaf- ed rice and tear in with your hands and remember to order a selection of sides like potato cutlet or fried chicken… just check the counter shelf to see what pleases you.
The Banana Leaf Apolo 54 Race Course Rd (Map) https://www.thebananaleafapolo.com/ 10.30am – 10.30pm Daily
After all these decades, they are still the gold standard and the yardstick of measure when it comes to local Indian style Fish Head Curry meals. That moreish tang in the curry itself is a lure. You just want to drink it all up or drown the whole banana leaf platter of rice with it. Their snapper fish heads are as fresh as it had always been because they have a deep- rooted relationship with the suppliers. Their side orders include fried chicken 65, fish begedil or potato croquette, and good ol’ rich mutton masala. It is a meal to be eaten with your fingers and devoured with friends. A true local Singapore experience and it packs them in everyday, but post-Covid measures may give you extra elbow space to manoeuvre that fish cheek in.
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