Fish Head Curry

Fish head curry is a Singaporean specialty dish consisting of fish heads, coconut cream, tomatoes, and an array of seasonings such as curry leaves, garlic, chili, coriander, cumin, turmeric, pepper, and tamarind. The dish was invented during the 1970s as a way to use up unwanted fish heads. Today, it is served with bread or rice on the side, and one simmering pot of fish head curry can easily feed a few people.