Fish Head Curry 
From Singapore Hotels & Singapore Lifestyle
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Fish Head Curry is a local invention so you are not likely to find this dish on the menus of the restaurants in India. A complete large fish head (garoupa, red snapper) is boiled and served drenched in a wonderful gravy made from curry powder, belacan, chilli, tamarind, lemon grass, curry leaves, mustard seeds and onions. Whole tomatoes and okra are also added. The gravy should be fairly thick and very spicy with just the right tinge of sweet and sour.
The meat of the fish should be tender and the part just under the eye (the cheek of the fish) is especially smooth. True connoisseurs are those that will eat all the different parts of the fish head including the eye ball and lips.
