Fish Head Curry
All Foods • Singapore
About Fish Head Curry
Fish head in spicy curry with okra and eggplant
How to Make Fish Head Curry (Traditional & Healthy Version)
Fish Head Curry is a beloved icon of Singaporean cuisine, blending Indian and Chinese culinary traditions into a vibrant, aromatic dish. Often found bubbling in large pots at local kopitiams and busy hawker centres, this dish features a fresh fish head simmered in a tangy, spicy curry with assorted vegetables. The sauce is uniquely Singaporean, combining Indian spices and coconut milk with the umami of fermented bean paste, making it a true example of Singapore's multicultural food heritage. Originating from Singapore’s thriving hawker culture, Fish Head Curry is more than just a meal—it's an experience. Families and friends gather around to share this communal dish, scooping up the flavorful gravy with steamed rice or crusty bread. Its bold flavors and comforting richness make it a dinner favorite, especially during festive occasions or weekend get-togethers. Choosing a healthier preparation allows you to enjoy all the taste and cultural significance, with less guilt and more nutritional value.
Ingredients(for Half a fish head with vegetables and gravy per person)
- 1 (about 600g) Red snapper fish head (ikan merah)
- 1 medium, cut into chunks Eggplant (brinjal)
- 8 pods Lady's fingers (okra)
- 1 large, quartered Tomato
- 1 large, sliced Onion (bawang)
- 10 leaves Curry leaves (daun kari)
- 2 tbsp Tamarind paste (asam)
- 200 ml Coconut milk (light) (santan)
- 2 tbsp Fish curry powder (local blend)
- 1 tbsp Fermented bean paste (taucheo)
- 1 tbsp Cooking oil
- to taste Salt
- 500 ml Water
Instructions
- 1
Clean the red snapper fish head thoroughly and pat dry. Set aside.
5 minutes
Ask your fishmonger to halve and clean the fish head for convenience.
- 2
Heat oil in a large pot over medium heat. Sauté sliced onions, curry leaves, and taucheo until onions are soft and fragrant.
3 minutes
Do not burn the curry leaves; this releases their essential oils.
- 3
Add fish curry powder and stir for 1 minute to toast the spices, releasing their aroma.
1 minute
Toasting enhances the curry flavor without adding extra fat.
- 4
Mix tamarind paste with water and pour into the pot. Stir well, then add eggplant, lady’s fingers, and tomato. Simmer for 5 minutes.
5 minutes
Adding vegetables early allows them to absorb the curry flavors.
Why This Dish is Healthy
Choosing fresh fish and a variety of vegetables makes this curry a nutrient-dense choice. The minimal use of oil and lighter coconut milk keeps calories in check. The dish is naturally gluten-free and can support weight management, blood sugar control, and cardiovascular health. Enjoying Fish Head Curry in moderation offers a balanced meal packed with flavor and nutrition.
This healthy Fish Head Curry offers lean protein from fish, essential for muscle maintenance and repair. The dish is rich in omega-3 fatty acids, which support heart health. Vegetables like eggplant, lady’s fingers, and tomatoes provide dietary fiber, vitamins A and C, and antioxidants. Using light coconut milk and minimal oil reduces saturated fat. Tamarind adds tanginess and is a good source of minerals like potassium and magnesium.
Pro Tips
- 💡Use the freshest fish head available for the sweetest flavor and best texture.
- 💡Soak tamarind in warm water and strain for a smoother gravy.
- 💡For extra aroma, briefly fry curry leaves in oil before adding other ingredients.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water to loosen the curry if needed.
Best served: Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 450.0 kcal |
| Protein | 35.0 g |
| Carbohydrates | 15.0 g |
| Total Fat | 28.0 g |
| Fiber | 3.0 g |
