Curry made from giant fish heads alone is very popular version of fish curry offered in curry shops and food stalls in Singapore today, although it is not a dish you would find in India itself. According to Margaret Chan’s Foodstops, it was first created by two Indian cooks in Singapore in 1964, though I do remember it figuring prominently there in 1965 when I went to research the first edition of this book.

3 tablespoons commercial Malaysian fish curry powder

3 tablespoons oil

2 small red chilies, seeded and sliced in two lengthwise

6 okra, cut diagonally in two

2 small tomatoes, peeled and quartered

3 cups (750 ml) coconut milk

¼-½ cup (65-125 ml) tamarind water

Salt to taste

1 large fish head (2 lb/1 kg), or 2 smaller ones

Tempering

½ teaspoon whole brown mustard seed

½ teaspoon whole cumin seed

½ teaspoon whole fennel seed

¼ teaspoon whole fenugreek seed

1 stalk fresh curry leaves

1 medium-sized onion, cut in half across and then finely sliced lengthwise

Spice Paste

1-in (2½ -cm) piece of fresh ginger root, peeled and coarsely chopped

2 cloves garlic

5 shallots, sliced

METHOD

Grind the Spice Paste ingredients together. Add the curry powder and mix well, adding a little water to achieve a paste.

Heat the oil in a pan. Add the tempering ingredients and fry for a minute, then add the chilies, okra and the Spice Paste and stir-fry until everything is fragrant. Add the tomatoes and mix, then add the coconut milk, tamarind water and salt to taste. Bring to a simmer, stirring constantly, and cook for a few minutes. Add the fish head and simmer gently until it and the okra are nearly cooked. Turn the head over and continue simmering until done