Fish head curry was first invented in an Indian restaurant in Singapore by a chef who wanted to please the Chinese customers who visited frequently. The dish mixes South Indian and Chinese influences through the spices that are integral in cooking South Indian curries, vegetables such as okra, potatoes, and eggplant with the full head of a red snapper, considered a delicacy in China. Expect to find slight variations on the curry that can now be found across Indian, Chinese, Malay, and Peranakan restaurants in terms of spices used and vegetables. The one thing you can count on is that a fish head, eyes and all, will be bobbing in the still-steaming claypot when it arrives at your table.
Located on Race Course Road, it shares an address with some of the best and oldest Indian restaurants in the city-state. The Banana Leaf Apolo has been open since the 1970s and many locals have been eating curry from here their whole lives. Additionally, unlike most Indian restaurants, they offer both North and South Indian food, which means you can get your perfectly moist tandoori chicken and spicy mutton curry but also dosai and idlis to go along with your fish head curry. This is another location that offers free flow rice and vegetables served in banana leaves to enjoy alongside your curries.