Fish Head Curry

The Fish Head Curry is a Singaporean cuisine with mixed Indian and Chinese origins. The print features the head of the red snapper brilliantly stewed in a Kerala-style curry with eggplants, okra, onion, tomato, garlic and chilli- the key ingredients of making the dish. This visually stunning dish is the epitome of Singapore’s cultural melting pot, mixing the spices of a typical South Indian curry with the fish head, a Chinese delicacy.

The vibrant and incredible hues of the Fish Head Curry print were inspired by the former house of Tan Teng Niah, the last surviving Chinese villa in Little India. Drafted in fresh designs and silhouettes, each of the 3 print designs reflects the intertwining of cultures and rich architectural influences. Different ethnic groups have its own version of this dish with slight variations to the curry; each flavour represented by the different print designs – Assam, Korma, and Masala.