10 Places For Fish Head Curry In Singapore That'll Have You Craving For More
From Michelin Bib Gourmand awardees to lesser-known gems
By guoxiongho -
Fish head curry might seem shocking at first with a huge fish head and its eyes popping at you on the dining table. But the dish is a celebration of the fresh seafood accented with a blend of spices and herbs, which not only removes any unwanted fishy smell but adds to the flavour and aroma.
There are generally two kinds of fish head curry in Singapore regardless of which ethnicity the dish is from. The first has a sour taste with the addition of assam, or tamarind, while the second has a richer gravy as it is cooked with more coconut milk. Both preparation styles include vegetables such as okra (lady's fingers) and eggplant (or brinjal).
If you're ready to tuck into the hearty curry, here are the 10 best spots to have them in Singapore.
Zai Shun has been on the Michelin Bib Gourmand list since 2017. The hawker stall in Jurong is headed by Ong Cheng Kee, who has been cooking for 50 years before opening Zai Shun in 1981. The fish head curry is made with wild emperor red snapper in a tamarind-flavoured curry. Besides the namesake dish, the hawker stall is also known for steamed fish, Teochew porridge and zi char.
Zai Shun Curry Fish Head is at 253 Jurong East St 24, #01-205, Singapore 600253.
Besides serving up a plethora of Indian recipes, Muthu's Curry is synonymous with its rendition of fish head curry cooked in the flavourful and tangy South Indian style, and with cubes of okra and pineapple. The brand and dish were created by the late founder Muthu Ayyakkannu and the dish continues to be a mainstay as the restaurant is now led by his sons. Muthu's Curry has also been awarded the Michelin Bib Gourmand multiple times.
Muthu's Curry has multiple locations in Singapore.
Priding themselves on the dish, Yu Cun Curry Fish Head serves up two kinds of fish head curry. The first is the Claypot Nyonya Fish Head, which is sour with the addition of tamarind. The second is the bestseller Claypot Curry Fish Head, which comes with levels of spiciness that you can choose to suit your tolerance. The vibrant orange curry is also chock full of ingredients like brinjal, long beans and tau pok. Whichever you pick, complete the meal with its menu of zi char dishes. Be prepared for a line during peak hours.
Yu Cun Curry Fish Head is at 147 Upper Paya Lebar Rd, Singapore 534849. Visit its page for more information.
Founded in 1974 by Mr Chellappan, The Banana Leaf Apolo is most known for serving its food on banana leaves. The brand continues to keep this tradition alive as patrons return for the signature Apolo Fish Head Curry made with red snapper that has been cooked with a variety of spices and vegetables. Banana Leaf also serves up a plethora of Indian fare.
The Banana Leaf Apolo has multiple locations in Singapore
Located between Cashew and Bukit Panjang MRT, Karu's is another restaurant to get your Indian-style fish head curry cravings satisfied. The restaurant has been around since 1993 and the generously portioned dish with a rich gravy and fresh fish continues to be a star alongside the slew of other Indian dishes available here.
Karu's Indian Banana Leaf Restaurant is at 808/810 Upper Bukit Timah Road, Singapore 678144. Visit its page for delivery and more information.
Founded by Sulaiman Juahir and Paul Tan, West Co'z Cafe prides itself on creating delicious halal food that includes the crowd-favourite signature fish head curry. It is prepared two ways here — the spicy and rich Curry Fish Head and the Assam Curry Fish Head. Those intimidated by the sight of a fish head can get the Fish Tail options instead.
West Co'z Cafe is at #02-23 West Coast Plaza, 154 West Coast Road, Singapore 127371 and #01-34/35 Junction 10, 1 Woodlands Road, Singapore 677899. Visit its website for more information.
For a Peranakan take on fish head curry, head over to any of Ocean Curry Fish Head's three outlets. The hawker stall has been around since 1984 and its zesty tamarind-tinged curry gravy here is thicker and richer as compared to the others. Ocean Curry Fish uses Angoli (goldband snapper) for its star dish, which boasts tender, chunky flesh.
If you don't want to wrestle with a fish head, there are tail or fish slice options too.
Ocean Curry Fish Head has multiple locations in Singapore.
Nana Curry is the brainchild of mother-and-son duo Tan Ah Khim and Yap Hock Kee. The latter floated the idea to his mother during a family meal one day and they opened their first store in 1989. To date, the multiple-year Michelin Bib Gourmand awardee has hawker stalls at four locations in Singapore — Bukit Merah, Jurong East, Bedok and Dover Crescent — where they continue to serve her traditional Peranakan recipe that is spicy and discernibly sour from tamarind.
Nana Curry has multiple locations in Singapore.
While Gu Ma Jia calls itself a "private kitchen", it is actually a restaurant located near Potong Pasir MRT. It was founded in 2009 and continues to stay popular with its "Award Winning" Assam Fish Head curry made using a homemade assam paste and red snapper, alongside various homestyle dishes.
Gu Ma Jia Private Kitchen is at 45 Tai Thong Cres, Sennett Estate, Singapore 347866.
Most of us would know Xin Yuan Ji for its fishhead steamboat and fish soup. But did you know that they do a mean fish head curry as well? While the dish isn't as well known, its assam curry fish head has been should be another dish you give a try.
Xin Yuan Ji is at 31 Tan Quee Lan St, #01-01, Singapore 188117.