Part 4/9:
Next on our adventure is a dish home to Singaporean cuisine but with intriguing Indian origins: fish head curry. This delicacy, served in a clay pot, is favored by seafood enthusiasts willing to experience the unique flavor of the fish head. Cooked with a host of spices including tamarind and mustard seeds, the dish presents a complex flavor profile that balances rich, tangy, and savory notes. From the cook's use of fresh ingredients to the harmoniously blended spices, every bite encapsulates a culinary memory worthy of its exotic origin.