so M.J. had the idea of cooking the fish in curry instead. The dish was first sold in 1949, at the restaurant opened by Gomez.

Today, Indian, Malay, Chinese, and Peranakan restaurants all serve variations of this dish. Fish head curry has become a popular dish among Singaporeans and tourists alike. Costing between $10 and $20, it is generally not considered cheap hawker fare. It typically comes served in a clay pot,