Fish Head Curry Recipe by Singaporean Chef Scott Biffin

Singaporean Chef Scott Biffin’s Fish Head Curry is a bold and flavorful dish that captures the essence of Southeast Asian cuisine. This iconic recipe combines a tender fish head, aromatic spices, and a rich, tangy coconut curry sauce, creating a dish that is both comforting and packed with depth.

The key to this dish lies in its spice blend—Singaporean-style curry powder, chili paste, and fragrant ingredients like ginger, garlic, and kaffir lime leaves. Tamarind paste adds a signature tang, while coconut milk balances the heat with creamy richness. Vegetables like potatoes, okra, and eggplant soak up the flavorful sauce, making each bite a delight.

The fish head, typically from snapper or grouper, is gently simmered in the curry until tender, allowing its natural sweetness to enhance the dish. Served with steamed rice or warm roti, this Fish Head Curry is a true Singaporean delicacy.

Chef Biffin’s take on this classic dish brings out the perfect balance of heat, tang, and umami, making it a must-try for lovers of bold flavors. Try it at home and experience the authentic taste of Singapore!