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Unlike some stalls where they steam the fish and pour the curry over it, the fish head here is cooked directly in the claypot and infused with curry. The fish was fresh and the flesh was relatively firm and tender, accompanied by a generous amount of vegetables such as brinjal, okra, pineapple and tomatoes. The curry was sweet, tangy and mildly spicy but not lemak enough for me. It leans more toward assam curry where it's more sourish and less thick in texture 》$28
There’re many curry fishhead stalls in Singapore, selling either the Indian or Chinese version, but my favorite has got to be the latter which uses a tangy broth made with assam, turmeric and many other spices. What makes Ocean Curry Fishhead stands out is that the fish used is always fresh and cooked upon order, and the aroma that instantly hits you when the bubbling claypot is served to your table. The gravy is mildly spicy but very appetizing. I have also noticed a consistent pattern that most people will naturally pick up the ladle, scoop up some gravy and pour it over white rice. Inside the gravy, there’s okra, eggplants, tomatoes and a secret ingredient of cut pineapples (fresh not canned) cooked with the gravy to give it a nice balance of flavours.
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Ocean Curry Fishhead
Address: 128, Bedok North Street 2, Singapore 460128
