Muthu's Curry

One of the originals behind Singapore's signature fish head curry, going strong in Little India since 1969. A large red snapper head is stewed with okra and aubergine in a tangy, spicy South Indian curry, served in a claypot and meant to be shared over rice. Round out the spread with butter chicken, masala crab, fried chicken and crispy papadum, and finish with a sweet payasam. The current Race Course Road restaurant is comfortable and air-conditioned, a step up from its humble coffee-shop roots. It's not halal, but it's a reliable, full-flavoured introduction to the dish — go with a group so you can order the whole fish head and several sides.