[4] The head of a red snapper is stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants.

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.

[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.

It typically comes served in a clay pot, and is often sold at hawker centers and neighbourhood food stalls.