Best Fish Head Curry in Singapore

A guide to fish head curry in Singapore

Fish head curry in Singapore is a big, shared dish for two or more people. A large fish head is cooked in a spicy curry with vegetables. It comes to the table in a claypot or a deep dish. The dish brings together South Indian curry and fish head, a part of the fish that many Chinese diners prize. Many people see it as a true Singapore dish.

What is fish head curry?

The fish is often red snapper. Cooks keep the head whole, so there is plenty of soft meat around the cheeks and jaw. The curry is often red, hot and a little sour from tamarind.

Common vegetables include okra, which locals call lady's fingers, plus aubergine, tomato and onion. The gravy soaks into the vegetables, so they are worth eating too.

Three main styles

• Indian style: a thick, spicy curry with tamarind and many spices. This is the best-known version.
• Chinese style: often milder and creamier, with coconut milk. It is common at zi char places, which are Chinese eateries that cook dishes to order.
• Nyonya style: a sour, tangy version from Peranakan (Straits Chinese) cooking. It is often called assam fish head curry.

Find zi char places on our Zi Char page and Peranakan restaurants on our Peranakan page.

How to order and eat it

1. Pick a size. Restaurants often sell small, medium and large heads. A small one usually feeds two or three people.
2. Add rice and sides. Order plain rice, and perhaps a vegetable dish or fried chicken to share.
3. Ask the price first. The price depends on the size of the fish head.
4. Eat with care. Fish heads have many small bones. Go slowly and use a spoon to lift the meat.

Some Indian restaurants serve rice on a banana leaf. Many locals eat with their right hand, but you can always ask for cutlery. Learn more in Banana Leaf Rice in Little India: How the Meal Works.

Where to eat fish head curry in Singapore

Little India is a good place to try the Indian style. Muthu's Curry (Race Course Road) is an Indian restaurant there, listed among our hawker favourites. For more South Indian food nearby, see Banana Leaf Apolo. You can also browse the Little India & Jalan Besar restaurant page.

Make a half day of it. Walk past the shophouses and visit the Indian Heritage Centre. You can also see the Sri Veeramakaliamman Temple, a Hindu temple. If you go inside, dress modestly and remove your shoes. Read Little India Temple Etiquette first. More ideas are in our Little India guides.

Prices and tips

• Rough cost: a fish head for two or three people often costs around S$25 to S$50 at a restaurant. Rice and sides are extra. Prices change, so check the menu.
• Go as a group: the dish is hard to finish alone. It is best shared between three or four people.
• Handle the heat: the Indian style is spicy. A cold lime juice or a lassi, a yoghurt drink, helps cool things down.
• Halal food: if you eat halal, look for the MUIS halal certificate on display, or ask the staff.

FAQs about fish head curry

Is fish head curry from Singapore?

It is widely seen as a dish that grew up in Singapore. It mixes South Indian curry with fish head. Malaysia also has its own versions.

What fish is used in fish head curry?

Red snapper is the most common choice. Some places use grouper or other fish. Ask the staff which fish they use that day.

How many people does one fish head feed?

A small head usually feeds two to three people with rice. Larger heads suit groups of four or more.

Is fish head curry very spicy?

The Indian style is quite spicy and sour. Chinese-style versions are often milder. Eat it with plenty of rice to balance the heat.