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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":535,"pronunciation":566,"substitutions":567,"slug":580,"title":581,"shortTitle":582,"nativeName":583,"countrySlug":584,"region":585,"baseServings":475,"prepMinutes":431,"cookMinutes":465,"difficulty":586,"course":587,"diet":589,"mainIngredients":593,"images":594,"keywords":604,"publishedAt":610,"updatedAt":610,"authorSlug":611,"summary":612,"localeSlug":580,"alternates":613},[394,397,400,403,406],{"answer":395,"question":396},"The head holds the best textures on the fish: sweet cheek meat, the gelatinous collar behind the gills, and soft flesh around the jaw that fillets simply do not have. As it simmers, the collagen dissolves into the curry and gives the gravy body you cannot get from lean fillet. It is also cheap — often a fraction of the price of the same weight in fillets.","Why cook a fish head instead of a fillet?",{"answer":398,"question":399},"Red snapper is the Singapore standard, with grouper a close second. Both have firm flesh and a large head with plenty of meat. Salmon heads work and are widely available, though they make a fattier, less traditional curry. Aim for a head weighing 1 to 1.2 kg for four people, split lengthwise with the gills removed.","Which fish head should I buy?",{"answer":401,"question":402},"Yes. The Indian-style Singapore version is defined by tamarind and should taste distinctly tart under the chile heat, with coconut milk softening rather than erasing that sourness. If it makes you pucker slightly on its own, it will be balanced once eaten with plain rice. The sweeter, milder claypot style is a separate Chinese-influenced version of the same dish.","Is the curry supposed to be this sour?",{"answer":404,"question":405},"The eye turns opaque white and bulges slightly, and the flesh at the thick part of the collar comes away from the bone when you nudge it with a spoon. That usually takes 12 to 15 minutes at a gentle simmer for a 1 kg head. Overcooking makes the cheek meat chalky, so start checking early rather than late.","How do I know when the fish head is done?",{"answer":407,"question":408},"Yes, and it is the best way to serve this to guests. Fry the spice base and build the gravy up to the point before the fish goes in, then cool and refrigerate for up to two days. Reheat it to a simmer, add the vegetables and the fish head, and dinner is fifteen minutes away.","Can I make the curry base in advance?",[410,411,412,413,414,415],"Ask your fishmonger to split the head lengthwise and remove the gills. Gills left in make the whole pot taste bitter and muddy.","Rinse the head well and rub it with a little salt and turmeric before cooking — it firms the surface and takes away any river-mud smell.","Fry the curry powder paste until the oil visibly separates and pools red at the edges of the pan. Until that happens the curry will taste powdery.","Add the coconut milk only at the end and never let it boil hard, or the fat splits out and the gravy looks curdled.","Taste for sourness before the fish goes in, not after. Once the head is in the pot you cannot stir vigorously without breaking it apart.","Trim okra caps without cutting into the pod. Slicing them open releases the mucilage and turns the gravy slippery.","🐠","Fish head curry is exactly what the name promises: the split head of a red snapper or grouper, poached in a curry that is sour with tamarind, hot with chile, fragrant with mustard seed and curry leaves, and rounded out at the end with coconut milk. The head is not a novelty cut here — it is the best part of the fish, holding the sweet cheek meat, the gelatinous collar and the soft flesh behind the eye that Chinese diners in Singapore have always considered the prize. The curry tastes bright rather than heavy, and the okra and eggplant cooked in it soak up the gravy until they are nearly as good as the fish. You eat it with your hands, over rice, taking the head apart piece by piece.","The dish is one of the few Singaporean classics with a traceable birth. It is credited to Marian Jacob Gomez, a cook from Kerala who ran a small restaurant in Singapore around 1949 and noticed something about his Chinese customers: they treasured the head of a fish, the part South Indian kitchens generally used for stock or a modest home curry rather than serving as a centrepiece. So he took a snapper head, cooked it in a South Indian tamarind curry, and put it on the menu. It sold, then it kept selling, and within a generation it had stopped being anybody's ethnic speciality and become simply Singaporean.\n\nToday the city argues about it in the best way. The Indian version — the one this recipe follows — is served in Little India on a banana leaf, the gravy thin, sharp and tamarind-forward, with okra, eggplant and tomato in the pot and a mound of rice alongside. The Chinese version, more often found in coffee shops and seafood restaurants, arrives in a claypot: richer, sweeter, thickened with more coconut milk and sometimes finished with cabbage, tofu puffs and evaporated milk. Neither is a corruption of the other; they grew up side by side in the same city, and most Singaporeans have a firm opinion about which one they want on a given night.\n\nWhat makes it worth cooking at home is that almost nothing about it is difficult. There is no browning to get right and no long braise. You fry a spice base until it smells toasted rather than raw, build a sour gravy, and slide the head in for barely fifteen minutes — long enough for the collagen in the collar to relax into the sauce and no longer, because overcooked fish head goes chalky. The main obstacle is shopping: you need a fishmonger who will sell you a head, and ideally split it for you. Ask a day ahead and most will.","The gravy improves overnight but the fish does not. If you expect leftovers, lift the head out once you have eaten the cheeks and store the meat separately from the gravy, both refrigerated for up to 2 days. Reheat the gravy on its own to a bare simmer, then return the fish for a minute just to warm through. Freezing is not worth it: the coconut milk separates on thawing and the delicate head meat goes stringy. The spice base alone, fried and cooled, freezes perfectly for a month.",[421,422,423,424],"Follows the Little India tamarind style rather than the sweeter claypot version, so the gravy stays sharp instead of turning into coconut soup.","Blooms whole spices in oil first, which is the difference between a curry that smells toasted and one that tastes of raw powder.","Times the vegetables and the fish separately so the okra keeps its bite and the cheeks stay silky.","Tells you honestly how to make it with fish steaks if no fishmonger near you will part with a head.",[426,427,428,429],"Wide, deep pan or wok large enough to hold a split fish head in one layer","Small bowl for soaking tamarind","Fine sieve","Ladle",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},25,18,5,8,980,34,430,[439],"Plain white rice on a banana leaf, with a papadum, some shredded cabbage and a spoonful of the gravy poured over the rice before you start.",[441,444,447],{"name":442,"description":443},"Claypot (Chinese-style) fish head curry","Double the coconut milk, drop the tamarind to a single tablespoon, and add wedges of cabbage, tofu puffs and a splash of evaporated milk. Sweeter, thicker, and served bubbling in an earthenware pot.",{"name":445,"description":446},"Assam pedas fish head","The Malay direction: no coconut milk at all, more tamarind, a rempah of shallot, chile and belacan, and torch ginger bud. Fiercely sour and much lighter.",{"name":448,"description":449},"Fish head curry with lady's fingers only","The Little India minimum — skip the eggplant and tomato and load the pot with okra alone, so every spoonful of gravy comes with one. Common in banana-leaf shops at lunchtime.",[451,457,460,464,470,474,478,481,484,488,492,497,501,505,509,512,515,518,521,526,528,532],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},1,"white-fish","red snapper or grouper head (about 1.2 kg), split lengthwise, gills removed","piece","For the fish",{"qty":452,"name":458,"unit":459,"group":456},"fine salt","tsp",{"qty":461,"ref":462,"name":463,"unit":459,"group":456},0.5,"turmeric","ground turmeric",{"qty":465,"ref":466,"name":467,"unit":468,"group":469},40,"tamarind","seedless tamarind pulp","g","For the gravy",{"qty":471,"name":472,"unit":473,"group":469},400,"hot water, for soaking the tamarind","ml",{"qty":475,"name":476,"unit":477,"group":469},4,"neutral oil (or coconut oil)","tbsp",{"qty":452,"ref":479,"name":480,"unit":459,"group":469},"mustard-seed","brown mustard seeds",{"qty":461,"ref":482,"name":483,"unit":459,"group":469},"fenugreek","fenugreek seeds",{"qty":485,"ref":486,"name":487,"unit":455,"group":469},20,"curry-leaves","fresh curry leaves",{"qty":489,"ref":490,"name":491,"unit":455,"group":469},2,"onion","onions, thinly sliced",{"qty":493,"ref":494,"name":495,"unit":496,"group":469},6,"garlic","garlic, crushed","clove",{"qty":498,"ref":499,"name":500,"unit":468,"group":469},30,"ginger","ginger, finely grated",{"qty":502,"ref":503,"name":504,"unit":455,"group":469},3,"green-chili","green chiles, slit lengthwise",{"qty":502,"ref":506,"name":507,"note":508,"unit":477,"group":469},"curry-powder","fish curry powder","South Indian style — heavier on coriander and fennel than an all-purpose blend",{"qty":452,"ref":510,"name":511,"unit":477,"group":469},"chili-flakes","Kashmiri chile powder, for colour",{"qty":489,"ref":513,"name":514,"unit":455,"group":469},"tomato","tomatoes, in thick wedges",{"qty":434,"ref":516,"name":517,"unit":455,"group":469},"okra","okra, caps trimmed but pods left whole",{"qty":452,"ref":519,"name":520,"unit":455,"group":469},"eggplant","small eggplant, in finger-thick batons",{"qty":522,"ref":523,"name":524,"unit":473,"group":525},200,"coconut-milk","full-fat coconut milk","To finish",{"qty":452,"name":527,"unit":459,"group":525},"palm sugar or brown sugar",{"qty":529,"name":530,"unit":531,"group":525},null,"salt","to taste",{"qty":502,"ref":533,"name":534,"unit":477,"group":525},"cilantro","cilantro leaves, torn",[536,541,545,550,554,559,563],{"tip":537,"text":538,"title":539,"timerSeconds":540},"If the fishmonger left the gills in, pull them out now — they hold blood and grit and turn the gravy bitter.","Rinse the split fish head under cold water, paying attention to the gill cavity, and rub it all over with the salt and turmeric. Set it aside on a plate. Soak the tamarind pulp in the hot water for 10 minutes, then squeeze it with your fingers until the water is cloudy and brown, and strain out the fibres.","Prepare the head and the tamarind",600,{"tip":542,"text":543,"title":544},"Fenugreek burns fast and turns acrid. It should darken by a shade only, not brown.","Heat the oil in a wide, deep pan over medium heat and add the mustard seeds. When they start popping against the lid, add the fenugreek and curry leaves and stand back — the leaves will crackle and release a sharp citrus smell within seconds.","Bloom the whole spices",{"tip":546,"text":547,"title":548,"timerSeconds":549},"This is the checkpoint that decides the whole dish: if the mixture still smells dusty, it needs another minute.","Add the onions, garlic, ginger and green chiles and cook for 8 to 10 minutes, until the onions have collapsed and turned pale gold at the edges. Stir the curry powder and chile powder into 3 tablespoons of water to make a loose paste, add it to the pan, and fry for 3 to 4 minutes until the oil separates and pools red around the edges.","Fry the aromatics and spice paste",240,{"text":551,"title":552,"timerSeconds":553},"Pour in the strained tamarind water and add the tomato wedges. Bring to a simmer and cook uncovered for 8 minutes, until the tomatoes are slumping and the gravy has thickened just enough to coat a spoon. Taste it now — it should be assertively sour and salty, because the fish and rice will mute it.","Build the sour gravy",480,{"tip":555,"text":556,"title":557,"timerSeconds":558},"Shake or tilt the pan to move things around instead of stirring, or the head will fall apart into loose pieces.","Slide in the eggplant batons and cook for 4 minutes, then add the whole okra. Lower the fish head into the gravy cut side down, spooning sauce over the exposed parts. Cover and simmer gently for 12 to 15 minutes, without stirring, until the eye turns opaque and the collar meat pulls away from the bone when nudged.","Add the vegetables and the fish head",900,{"tip":560,"text":561,"title":562},"A hard boil after the coconut milk goes in will split the gravy into oil and grainy solids.","Pour the coconut milk around the edges of the pan and add the sugar. Warm through for 2 minutes at a bare simmer — the surface should barely shiver — then taste and correct with salt or a little more tamarind water. Scatter the cilantro over the top.","Finish with coconut milk",{"text":564,"title":565},"Bring the pan straight to the table with a bowl of hot white rice and let everyone spoon gravy over their own plate. Eat the cheeks first, then work through the collar, and use the last of the rice to mop the pan.","Serve on the leaf","fish hed KUH-ree",[568,572,576],{"note":569,"swap":570,"original":571},"You lose the cheeks and the gelatine from the collar, which is genuinely a loss, but the curry itself is unchanged. Bone-in steaks beat fillets — the bone keeps the flesh from shredding.","800 g thick snapper, grouper or cod steaks, bone in","Whole fish head",{"note":573,"swap":574,"original":575},"Lime gives a sharper, less fruity sourness. If you use concentrate, start with half and taste — brands vary wildly in strength.","3 tbsp tamarind concentrate, or the juice of 2 limes plus 1 tsp sugar","Tamarind pulp",{"note":577,"swap":578,"original":579},"South Indian fish curry powder is heavier on coriander and fennel and lighter on turmeric than an all-purpose blend, so this nudges it closer.","3 tbsp regular curry powder plus 1 tsp extra ground coriander and ½ tsp fennel seed, ground","Fish curry powder","singapore-fish-head-curry","Singapore Fish Head Curry (Snapper Head in Tamarind Curry)","Singapore Fish Head Curry","Fish head curry","singapore","Little India","medium",[588],"main",[590,591,592],"pescatarian","dairy-free","gluten-free",[453,466,516,523],[595,598,600,602],{"alt":596,"src":597},"Split snapper head simmering in a red tamarind curry with whole okra, eggplant batons and curry leaves","\u002Fimages\u002Frecipes\u002Fsingapore-fish-head-curry\u002Fhero.jpg",{"alt":596,"src":599},"\u002Fimages\u002Frecipes\u002Fsingapore-fish-head-curry\u002Fhero-16x9.jpg",{"alt":596,"src":601},"\u002Fimages\u002Frecipes\u002Fsingapore-fish-head-curry\u002Fhero-1x1.jpg",{"alt":596,"src":603},"\u002Fimages\u002Frecipes\u002Fsingapore-fish-head-curry\u002Fhero-4x3.jpg",[605,584,606,607,608,516,609],"fish head curry","tamarind curry","snapper","little india","south indian","2026-08-21","dishroute-kitchen","A whole snapper head simmered with okra and eggplant in a tamarind-sour South Indian curry, loosened with coconut milk — Singapore's most famous cross-cultural dish, eaten with rice off banana leaf.",{"en":614},"\u002Frecipe\u002Fsingapore-fish-head-curry",{"items":616,"total":891,"page":452,"limit":892,"hasMore":893},[617,649,679,708,737,767,798,825,854,881],{"slug":618,"title":619,"shortTitle":620,"nativeName":621,"romanized":622,"countrySlug":584,"region":623,"baseServings":475,"prepMinutes":624,"cookMinutes":625,"difficulty":626,"course":627,"diet":629,"mainIngredients":630,"images":633,"keywords":643,"publishedAt":610,"updatedAt":610,"authorSlug":611},"singapore-bak-kut-teh","Bak Kut Teh (Peppery Pork Rib Broth)","Bak Kut Teh","肉骨茶","bak kut teh","Teochew Singapore",15,105,"easy",[628,588],"soup",[591],[631,494,632],"white-pepper","soy-sauce",[634,637,639,641],{"alt":635,"src":636},"Bowl of clear peppery pork rib soup with a whole soft garlic head, beside rice and torn dough fritters","\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero.jpg",{"alt":635,"src":638},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-16x9.jpg",{"alt":635,"src":640},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-1x1.jpg",{"alt":635,"src":642},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-4x3.jpg",[622,644,645,584,646,647,648],"pork rib soup","white pepper","teochew","clear broth","you tiao",{"slug":650,"title":651,"shortTitle":652,"nativeName":653,"countrySlug":584,"baseServings":475,"prepMinutes":431,"cookMinutes":654,"restMinutes":553,"difficulty":586,"course":655,"diet":658,"mainIngredients":661,"images":664,"keywords":674,"publishedAt":610,"updatedAt":610,"authorSlug":611},"chai-tow-kway","Chai Tow Kway (Singaporean Fried Radish Cake)","Chai Tow Kway","菜头粿",75,[656,657],"street-food","breakfast",[659,591,660],"vegetarian","nut-free",[662,663,494],"daikon","eggs",[665,668,670,672],{"alt":666,"src":667},"Golden cubes of fried radish cake tangled with set egg, chopped preserved radish and sliced scallions on a plate","\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-1x1.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-4x3.jpg",[675,676,677,662,678,646],"chai tow kway","fried radish cake","carrot cake singapore","hawker food",{"slug":680,"title":681,"shortTitle":682,"nativeName":683,"countrySlug":584,"region":684,"baseServings":475,"prepMinutes":498,"cookMinutes":685,"restMinutes":485,"difficulty":586,"course":686,"diet":687,"mainIngredients":688,"images":692,"keywords":702,"publishedAt":610,"updatedAt":610,"authorSlug":611},"hainanese-chicken-rice","Hainanese Chicken Rice (Poached Chicken with Stock Rice)","Hainanese Chicken Rice","海南鸡饭","Islandwide",60,[588],[591],[689,690,499,691],"chicken","jasmine-rice","scallions",[693,696,698,700],{"alt":694,"src":695},"Sliced poached chicken with glossy skin over a mound of stock-cooked rice, with cucumber, chile sauce and ginger-scallion oil","\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero.jpg",{"alt":694,"src":697},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-16x9.jpg",{"alt":694,"src":699},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-1x1.jpg",{"alt":694,"src":701},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-4x3.jpg",[703,704,705,706,707,678],"hainanese chicken rice","poached chicken","singapore national dish","chicken stock rice","ginger scallion oil",{"slug":709,"title":710,"shortTitle":711,"nativeName":712,"countrySlug":584,"region":684,"baseServings":475,"prepMinutes":498,"cookMinutes":654,"difficulty":586,"course":713,"diet":714,"mainIngredients":715,"images":720,"keywords":730,"publishedAt":610,"updatedAt":610,"authorSlug":611},"singapore-hokkien-mee","Hokkien Mee (Singapore Prawn Stock Fried Noodles)","Hokkien Mee","福建面",[588],[591],[716,717,718,719],"shrimp","egg-noodles","pork-belly","squid",[721,724,726,728],{"alt":722,"src":723},"Glossy yellow noodles and vermicelli in prawn gravy topped with prawns, squid and crisp lard, with sambal and lime on the plate rim","\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero.jpg",{"alt":722,"src":725},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-16x9.jpg",{"alt":722,"src":727},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-1x1.jpg",{"alt":722,"src":729},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-4x3.jpg",[731,732,733,734,735,736],"hokkien mee","singapore hokkien mee","prawn stock noodles","fried yellow noodles","sambal belacan","hawker noodles",{"slug":738,"title":739,"shortTitle":740,"nativeName":741,"countrySlug":584,"baseServings":475,"prepMinutes":485,"cookMinutes":685,"restMinutes":742,"difficulty":626,"course":743,"diet":745,"mainIngredients":746,"images":749,"keywords":759,"publishedAt":610,"updatedAt":610,"authorSlug":611},"singapore-ice-kachang","Ice Kachang (Singaporean Shaved Ice with Beans and Syrups)","Ice Kachang","Ais kacang",120,[744],"dessert",[659,592,660],[747,748],"corn","condensed-milk",[750,753,755,757],{"alt":751,"src":752},"A tall mound of shaved ice streaked with pink rose syrup and dark palm sugar over red beans, corn and grass jelly","\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero.jpg",{"alt":751,"src":754},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-16x9.jpg",{"alt":751,"src":756},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-1x1.jpg",{"alt":751,"src":758},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-4x3.jpg",[760,761,762,763,764,765,766],"ice kachang","ais kacang","shaved ice","gula melaka","singapore dessert","red beans","attap 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