Our Little India expert guide Shabnam loves fish head curry. She says that it is one of the best things you can eat here in Singapore. This spicy dish is a stew of curry cooked with vegetables, spices and the whole head of a fish. It may not sound to appetising but when you visit Singapore it should be on your must try food list.
In Singapore, almost every ethnic group has its own version of the dish. All of it with slight variation to the gravy. Some use coconut milk, others a more tomato base. Some even use tamarind for a more sour taste. This is common with a lot of food here, each ethnicity making it their own. It’s what makes Singapore one of the world’s best food cities.
One thing that is definitely common is the head of a fleshy Red Snapper. Also the spicy gravy that is normally filled with egg plants, lady fingers, curry leaves and other vegetables. Tour guide Shabnam tells us that each family has their own unique sauce. You can tell who’s cooked what at community gatherings.
History has it that it was originally an Indian cuisine. Fish was not common among the Indian ethnic group. It definitely won the hearts of Chinese customers. And just like that one of Singapore’s national dish was born. Like many Singapore food stories this is an amalgamation of 2 different ethnicities. They come together and creating one of the world’s best dishes.
You may ask, who is the genius behind it?
Unfortunately, Mr Marian Jacob Gomez has long passed away in 1974. However, his son, Dr John Gomez has shared his father’s story, the genius behind the creation.
Mr Gomez travelled to Singapore in the 1930s. He later went back to Trivandrum, the capital of Kerala, his hometown.
Right after his first son was born, he went back to Singapore, this time bringing his family over. They lived on Sophia Road, where he started his restaurant, Gomez Curry, which later moved to nearby Selegie Road. We explore this area on our Little India food tour.
Mr Gomez was famous for his spicy dishes. He came up with an idea to make fish curry more appealing to Chinese customers. It clicked. It took flight and became the iconic dish Singaporeans know and love today.
Fish Head Curry that all started with a slight twist to appeal to the Chinese community. It has now become a treasured part of Singapore’s heritage. While the restaurant no longer exists, there are many places in Singapore that sell Fish Head Curry. And many more hawkers and restaurants that our tour guide will recommend for you to try.
Book the best food tour in Singapore today and let us guide you to best Fish Head Curry in Singapore is!
