Best Fish Head Curry in Singapore

The best fish head curry has a curry base that is rich and aromatic, brimming with the perfect balance of spices, including turmeric, cumin, coriander, and fenugreek, melded together with the creamy depth of coconut milk and the tangy brightness of tamarind. The fish head, usually a red snapper, is impeccably fresh, its flesh tender and succulent, absorbing the complex flavours of the curry. The cheeks and gelatinous parts of the head are particularly prized, and should melt in the mouth. Accompanied by okra, eggplant, and tomatoes, which add bursts of texture and color, the dish is often garnished with fresh cilantro and a squeeze of lime to enhance its profile.�