Fish head curry

Fish head curry was created in Singapore by M.J. Gomez, a chef from Kerala who was staying there and wanted to introduce South Indian cuisine to local consumers. He opened a restaurant called Gomez Curry, which was first located on Sophia Road and then on 9 Selegie Road in the Rochor neighborhood of the Central Region. Although fish head casserole was not generally offered in the Indian subcontinent, Chinese clients thought it was a particular delicacy, so Gomez came up with the concept of cooking the fish in curry with his own seasonings, thereby creating a new meal.

Ingredients

• 1/2 to 2 fish heads, depending on size, about 5 pounds total
• 2 tablespoons vegetable oil
• 1/4 cup red or green Thai curry paste
• 3 tablespoons fish sauce or anchovy sauce
• 1 tablespoon sugar
• 1 can coconut milk, about 12 ounces
• 3 medium size asian eggplants, cut int 1 inch rounds
• Handful of bird's eye chilies
• 1/2 cup Thai basil leaves
• Juice of 3 limes

Preparation

• Using cold water, rinse the fish heads. If they're bloodied, immerse them in a bowl of water for a few minutes before rinsing them again.
• In a large deep pot, heat the oil over low heat. Cook, stirring constantly, until the curry paste is aromatic and begins to adhere to the bottom of the pan. Turn off the heat.
• Combine the fish sauce, sugar, coconut milk, and chillies in a mixing bowl. Bring the water to a boil.
• Meanwhile, sauté the eggplant in a few teaspoons of oil or roast until brown, about 10 minutes at 350°F. Remove the pan from the heat and set it aside.
• In a separate bowl, combine the fish head and eggplant with the curry coconut mixture. Add enough water to completely submerge the fish head. Cook for 10 minutes, or until the meat is soft and just cooked through, on a low heat. Stir in the basil leaves just before serving.