This delicious fish head (or fish fillet) curry is soooo good, you’ll be left wanting more! Here’s an easy, make-from-scratch recipe that makes a hearty, one-pot fish meal, richly flavoured with a tangy curry spice paste, coconut milk, tamarind juice, and fresh vegetables. Seriously. Too. Good.
It’s great to be back in the familiar space of my kitchen in Singapore, cooking and sharing hearty, home cooked meal ideas with all of you! I’ve been meaning to work on a growing list of recipes to post, and this is one that’s been a long time coming. Here is one of Singapore’s most iconic and ubiquitous local food delights, fish head curry.
I’m really excited to be sharing this fish head curry recipe which gives you the healthier option to make an easy, make-from-scratch curry spice paste. This way, you can avoid the ready-made pastes which usually come loaded with preservatives and flavourings. When made into a soupy curry with rich coconut milk and tamarind juice, this fish head curry tastes incredibly umami – it’s harmoniously sourish, salty, spicy, and savoury. It’s so delicious that we usually lap everything up – ladle after ladle of curry sauce with tender fish chunks and vegetables – with multiple servings of steamed white rice (because sometimes, seconds just aren’t enough), until there’s nothing left in the pot!
If you feel a little squeamish about looking at a fish head with… gulp, bulging eyes…in your dish, you can always use fish fillet or steak, though traditionally, it is the fish head that gives this dish it’s authentic and strikingly iconic appearance. You see, the Chinese actually regard fish head as a delicacy, and it is believed that fish head curry here originated as an Indian curry infusing elements of Chinese cooking, to appeal to Chinese patrons in the early days. Or, if you love curry but just not with fish, try cooking up this delicious assam pork curry or chicken curry – you won’t be disappointed!