Fish Head Curry
 There are two versions of this history. The first is that Gomez, an Indian cook in
Singapore, invented the dish in the 1950s when he decided to cook the
fish heads which were usually thrown away. His version of the dish was then modified by another Indian cook. In this version of history, it is believed that Fish Head Curry is a uniquely Singaporean dish, as Indians traditionally do not eat fish heads as a meal in itself.
The other story is related by a chef in an upmarket north Indian restaurant, who argues that fish head curry is not a Singapore creation. When the Punjab Regiments were posted to Singapore during the colonial days, they brought their fish head recipes with them. And THAT, says the chef, is that!
Whichever the version you prefer, eating a curried fish head is an experience in itself, and one which you will not find anywhere else. Surprisingly full of succulent meat, fish heads also contain staring eyes and fish lips, said to be the best parts! Some even say that fish heads are an aphrodisiac.
An amusing and unforgettable sight is a restaurant packed with fish head diners, tucking in lustily while sweating from the spiciness of the curry!
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Published
on 28th May, 2004 |
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