The Story Behind Singapore’s Fish Head Curry | From Book to Cook

In Singapore, fish head curry is associated with Indian restaurants. Oddly enough, the dish itself isn't from India, where whole fish heads are rarely eaten. So how did the dish come about? Culinary consultant and spice queen Devagi Sanmugam explores its origins and how to make the dish, from choosing the best fish to tempering the spices for the curry.

Timestamps:
00:00 – Teaser
00:10 – Opening titles
00:18 – Episode and guest introduction
01:07 – Cleaning the fish head
03:22 – Seasoning the fish head
03:50 – Making the wet curry paste
06:55 – Macerating the tamarind
07:24 – Spices to be tempered
07:47 – Properties of an unglazed clay pot
08:37 – Singaporean vs Indian fish curry
09:07 – Fish curries by other ethnicities in Singapore
09:30 – Heating the oil for tempering
10:10 – Origins of fish head curry in Singapore
10:56 – Tempering the spices
12:13 – Adding the wet curry paste
14:08 – Chinese influences on fish head curry
15:57 – Fish head curries in India
16:22 – Tasting the curry for rawness
16:56 – Adding the fish head and vegetables
17:30 – Is curry a sauce?
18:09 – How ingredients for curry differ in different parts of India
19:27 – Let's eat
21:27 – Changes to the curry when kept overnight
21:44 – How different ethnic groups in Singapore prepare the fish head
22:48 – Closing

This video is part of "From Book to Cook", a cooking show on Singapore's food history. Join librarian Paddy Ong and guest cooks as they explore Singapore's history and food heritage while recreating dishes that have either shaped Singapore's food scene, or have become less common over time.

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