Fish Head Curry

The next name on the list of the most popular Singaporean street foods is fish head curry. This dish is a cross between Chinese and Indian ethnic cuisines. Okra and eggplants are among the various vegetables stewed in a curry along with the head of a red snapper. It is typically served as a shared dish or with bread or rice. In 1949, Gomez Curry, a Singaporean restaurant, served the dish for the first time.

Traditionally, fish head curry is made by simmering the fish head in a flavorful broth made with a blend of spices, onions, tomatoes, and tamarind. The fish head absorbs all the delightful flavors of the curry, resulting in a melt-in-your-mouth experience with every bite. The dish is further enhanced with the addition of vegetables such as eggplant, okra, and bell peppers, which add a wonderful depth and crunch to the curry.

Fish Head Curry is the perfect balance of spicy, tangy, and savory flavors. The richness of the curry sauce pairs perfectly with steamed rice or crispy bread, making it a satisfying and comforting meal. Regardless of your affinity for seafood or your level of curry expertise, fish head curry is guaranteed to entice your palate.

Experience Singaporean cuisine with fish head curry using the following recipe:

• Step 1: To make a spice paste, soak dried chilies in boiling water for 30 minutes. Drain and set aside. In a food processor, chop shallots, garlic, ginger, and salt. Process until a coarse paste forms, then add turmeric and mix. Set aside.
• Step 2: Warm up the oil in a big pot on medium-high heat. Cook the fenugreek and mustard seeds for one to two minutes, or until the mustard seeds begin to pop.
• Step 3: When the mixture appears somewhat curdled and there are traces of oil on the pan's bottom, add the chilli paste and cook, stirring, for 6–7 minutes, or until the oil has separated out. Stir in the lemongrass, curry powder, and curry leaves for 1-2 minutes, or until fragrant.
• Step 4: Mix tamarind, salt, and palm sugar in 2 and a half cups of water. Simmer eggplant and fish head, then reduce heat to medium-low, cover, and cook for 20 minutes.
• Step 5: Cook fish head and vegetables for ten minutes, add tomatoes and okra, add coconut milk, and simmer curry gravy. Serve over roti or steamed rice.