So is Fish Head Curry Indian or Chinese? For a country that often squabbles about food origins, it is almost abnormal that we hardly debate about that. There are two sayings: The Punjabi Police Regime who was here to be trained under the British used the cheapest and meatiest discard of the fish to make a curry dish; A man called Gomez, whose restaurant was last seen in Selegie Road in the 80s, mixed Indian spices with the Chinese’s favourite fish head to attract the largest ethnic group as customers.

Perhaps there is no real need for a debate, since the conclusions of these two theories are the same: It is invented by an Indian using part Indian and part Chinese ingredients.

There is, however, a misconception about Fish Head Curry. Mostly eaten at restaurants or eateries, some people have the impression that the “exotic” part of the fish must be hard to prepare. That is not the case. Other than paying attention to details, such as not oversteaming the fish and using freshly squeezed coconut milk (the packet ones are not half as fragrant), cooking a reasonably good Fish Head Curry is a child’s play.

An enjoyable Fish Head Curry should torture you with its spiciness and then lure you back with its rich tanginess. And the best part of the meal, as many aunties and uncles would tell you, is the flesh around the fish eye. Unfortunately, they usually spoon the one and only portion into their mouth after sharing this bit of information.

Ingredients:

One Red Snapper Fish head of about 500-600 grams 100 grams of fresh or dry fish curry paste 15-20 pcs of curry leaves 3 sticks of lemon grass, 1 chopped or blended finely, the other two stems bruised 1 cup of tamarind juice 1 cup of coconut milk 1 litre of water (or fish stock) 1 tsp of salt (or to taste) 3 red chillies (de-seed) 8 ladies fingers ½ a brinjal or eggplant, cut to bite size 2 tomatoes, quartered Vegetable oil

*(You could replace tamarind and coconut milk with plain yoghurt, but remember to sieve it so that it doesn’t lump up.)

Instructions

Rub salt over fish head and wash, then steam the fishead for about 10mins over medium fire. Make sure that you do not overcook it. Set aside

Fry the curry leaves with a bit of oil till fragrant, then add the fish curry paste/powder, chopped lemon grass, chillies, with 2-3 tbsp of vegetable oil for about 3 minutes or till fragrant.

Add water/stock , tamarind juice and the two bruised stalks of lemon grass. All it to boil over low heat for about 10 mins.

Gently lower the steamed fish head in, cook for a minute, then add coconut milk and the vegetables. Add salt and stir gently for about 3 mins over medium-low heat. Baste the fish head regularly.

Serve with steamed rice or papadum.