Fish Head Curry: A Culinary Adventure from Singapore and Malaysia

Fish head curry is a popular and flavorful dish that originated in Singapore and Malaysia. It is a unique and aromatic curry dish known for its rich and spicy flavors. The key ingredient, as the name suggests, is the fish head, which is typically cooked in a fragrant and tangy curry sauce along with various vegetables and spices.

Here’s a general overview of how fish head curry is commonly prepared:


  1. Fish head (usually a large fish head like red snapper or grouper)
  2. Curry paste (a mixture of spices such as turmeric, cumin, coriander, and chili)
  3. Coconut milk or tamarind for a tangy flavor
  4. Vegetables (commonly used are okra, eggplant, and tomatoes)
  5. Onions, garlic, and ginger for the base
  6. Curry leaves for added aroma
  7. Fish sauce or salt for seasoning
  8. Oil for cooking


  1. Clean and prepare the fish head, ensuring it is fresh and properly cleaned.
  2. In a large pan or wok, heat oil and sauté chopped onions, garlic, and ginger until fragrant.
  3. Add the curry paste and continue to cook until the spices are aromatic.
  4. Pour in coconut milk or tamarind water to create the curry base. Adjust the thickness of the curry according to your preference.
  5. Add the fish head to the curry and let it simmer until the fish is cooked through.
  6. Add vegetables such as okra, eggplant, and tomatoes to the curry. Cook until the vegetables are tender.
  7. Season the curry with fish sauce or salt to taste.
  8. Garnish with fresh curry leaves for added flavor.

Fish head curry is often served with rice or bread, and it’s a delightful dish for those who enjoy bold and spicy flavors. Different regions may have variations in the recipe, so you might encounter different versions of fish head curry with unique local twists.

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