Fish Head Curry: A Bold Symphony of Spice and Soul

Fish Head Curry is a celebrated South Indian dish that marries the ocean’s bounty with the fire of spices. At Indian House, our version is a vibrant medley of tender fish head, tangy tamarind, aromatic curry leaves, and a bold blend of freshly ground spices — slow-cooked to create a rich, deeply flavorful curry that warms the soul and awakens the palate.

Fish Head Curry, traditional Indian seafood dish at Boat Quay

The Soul of South Indian Cooking

Originating from Tamil Nadu and beloved across Singapore’s culinary landscape, Fish Head Curry is more than comfort food — it’s a cultural emblem. The dish traditionally uses the head of red snapper or pomfret, prized for its gelatinous cheeks and tender meat that absorb the curry’s essence beautifully.

Our curry begins with a base of onions, ginger, and garlic, sautéed with mustard seeds, fenugreek, and curry leaves. Tamarind pulp adds a bright tang, balanced by coconut milk for subtle creaminess. Freshly ground spices — turmeric, coriander, cumin, and Kashmiri chilli — create depth without overwhelming heat, allowing the fish to shine.

“

“A true Fish Head Curry doesn’t just feed the stomach — it tells a story of rivers, spice markets, and generations of home cooks.”

”

Why Our Fish Head Curry Stands Out

At Indian House, we prepare Fish Head Curry fresh daily, using only the finest, sustainably sourced fish and house-ground spices. Each pot is crafted with care to honour its heritage while delivering bold, consistent flavour.

Every serving promises:

Succulent fish cheeks and head meat, falling off the bone
Perfect balance of tangy, spicy, and aromatic notes
Slow-simmered gravy infused with curry leaves, tamarind, and coconut
Served with steamed rice or crispy fried bread (roti prata) for dipping

What Makes the Perfect Fish Head Curry?

Fresh, high-quality fish head (red snapper preferred)
Homemade spice blends, roasted and ground in-house
Authentic tamarind pulp for natural tang
Slow cooking to develop depth and meld flavours