It is believed that fish head curry was invented when chef M.J. Gomez from
Kerala, India adopted the dish to bring
South Indian cuisine to diners in Singapore. Although fish head was not widely served in India, Chinese customers considered it to be a
special delicacy, so M.J. had the idea of cooking the fish in curry instead.[5] The dish was first sold in 1949, at the restaurant opened by Gomez.[6]
Today, Indian,
Malay, Chinese, and
Peranakan restaurants all serve variations of this dish. Fish head curry has become a popular dish among Singaporeans and tourists alike. Costing between $10 and $20, it is generally not considered cheap
hawker fare. It typically comes served in a
clay pot, and is often sold at hawker centers and neighbourhood food stalls.[citation needed]
Preparation
Tamarind (asam) juice is frequently added to the gravy to give the dish a
sweet-sour flavor (see
asam fish). This variety of fish head curry also has a thinner, orange gravy.[7]