Fish head curry is a dish in Singaporean and Malaysian cuisine with Indian and Chinese origins. The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish.
- Zai Shun Fish Head Curry - 253 Jurong East Street 24 #01-205
- Samy’s Curry - 25 Dempsey Road
- Muthu's Curry - 138 Race Course Road, #01-01
- Karu's Indian Banana Leaf Restaurant - 808, Upper Bukit Timah Road
- The Banana Leaf Apolo - 54 Race Course Rd
- IVINS Peranakan Restaurant - 21 Binjai Park
- Penang Food Restaurant - 76 Lorong 25A Geylang
- B K Fortune Seafood Restaurant - 887 Bukit Timah Road
- West Co'z Cafe - West Coast Plaza #02-23
- Curry & Curry - 203 Hougang Street 21 #01-45
- Gu Ma Jia 姑妈家 - 45 Tai Thong Crescent
- Ocean Curry Fish Head - 181 Telok Ayer Street
- Ocean Curry Fish Head - 92 Toa Payoh Lor 4 #01-264
- Xin Yuan Ji - 31 Tan Quee Lan Street
- Yu Cun Fish Head Curry - 147 Upper Paya Lebar Road
- Soon Ho Eating House - 803 King George's Ave #01-180
- Nana's Homemade Fish Head Curry - 115 Bukit Merah View, Bukit Merah Hawker Centre
- 805 Hougang Kitchen - 805 Hougang Central, #01-116
- Sakunthala’s Food Palace - 66 Race Course Road
Fish head curry is a dish of relative popularity amongst Malaysians and Singaporeans and tourists there, although it is generally not categorised as cheap hawker fare. A typical fish head curry served in a claypot costs between $10-20 and some of the best can be found in hawker centres and neighbourhood food stalls. The origins of the modern dish began in Singapore, with a chef wanting his South Indian-style food to cater to a wider clientele, notably Chinese customers who considered fish head a special delicacy. Today, restaurants of not only Indian, but Malay, Chinese and Peranakan associations serve variations of this dish.