Fish Head Curry

Preparation info
  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in
The Food of Singapore: Simple Street Food Recipes from the Lion City

By Djoko Wibisono

Published 2015

  • About

A cook who came to Singapore from the southwestern Indian state of Kerala, where this dish is unheard of, created Fish Head Curry back in the 1950s. Its popularity spread quickly and now there are dozens of different versions of this dish.


  • 1 large fresh fish head (red snapper, threadfin or sea bream), about 1-1¼ kg (2-2½ lbs


  1. To prepare the Curry Sauce, grind the lemongrass, turmeric, ginger, chillies, shallots and garlic in a mortar or blender until fine, adding a little oil if necessary to keep the blades turning.
  2. Heat the oil in a wok over medium high heat and stir-fry the mustard seeds until they pop, about 1 minute. Add the ground ingredients, fenugreek seeds and curry leaves,