Best Fish Head Curry in Singapore, SG

The gold standard of South Indian fish head curry. The gravy is thick, spicy, and has that perfect tamarind tang.

Eating here is a rite of passage. The curry is robust and the setting in a colonial-era building adds so much character.

The freshness of the fish is unparalleled. It is a Michelin Bib Gourmand for a reason. The Teochew-style influence is clear.

The best Peranakan-style curry in the heartlands. The pineapple chunks add a wonderful sweetness to the spicy gravy.

The claypot keeps the curry bubbling hot. The gravy is creamy and rich, perfect for soaking up with fried mantou.