Little India Fish Head Curry
×Fish Head Curry
Fish Head Curry / 咖喱鱼头
Why you must eat itThe head of a large fish (often a snapper or the like) simmered in a scarlet curry sharp with tamarind and spice. Okra, aubergine and tomato cook alongside, soaking up the liquor. The head looks short on meat, but the cheek and jaw are surprisingly thick, and the gelatin around the eye is one of the dish's rewards. Spoon the curry over white rice, flake the flesh and mix. The thick liquor, sour and hot with the richness of fish, drives the rice on. It is meant to be shared, a few people round one head. A signature of Little India to sit and eat slowly. It is hot, so keep water or lassi at hand.
Fish head curry is said to have been born in Singapore where South Indian cooking met the fish head favoured by the Chinese — a dish that embodies the island's mixing, now made in its own way by Indian, Chinese and Peranakan shops alike. Old houses dot the area around Little India, the strength of heat and sourness marking each out. One head is the basic unit, hard to order alone, so it suits going in a group. The price moves with the size of the fish. This stands for the area's plate. Confirm hours and closing days on the spot.
- Nearest
- along Race Course Rd
- Hours
- 11:00-22:00 頃
- Price
- S$25–40 for two or three