Fish Head Curry is a popular dish in Southeast Asia, particularly in Singapore and Malaysia. It features a whole fish head, typically from a snapper, cooked in a rich and spicy curry sauce made with coconut milk, tamarind, and a blend of aromatic spices. The dish is often served with rice and vegetables, making it a hearty meal. The origins of Fish Head Curry are believed to be a fusion of Indian and Chinese culinary traditions. It is commonly enjoyed in Indian restaurants and is a favorite among locals and tourists alike. The dish is known for its bold flavors and unique presentation, making it a memorable dining experience.