How to cook Singapore Fish Head Curry & Pandan Pancakes (Kueh Dadar) | Marion’s Kitchen

Singapore Fish Head Curry & Kueh Dadar... two Singapore recipes that are some of my favourites. South Indian and Chinese cuisines unite in a delightful tangy and spicy fish head curry that originated in Singapore. It’s layered, rich and spicy, yet is surprisingly straightforward and relatively quick to make. Feel free to use fish meat instead if the head freaks you out – it will still be delicious, just not quite as spot-on as the real deal. For afters, we’re making kueh dadar, rolled-up crepes that get their green colour from pandan leaves, and are filled with a sticky coconut filling that’s sweetened by Malaysian palm sugar.

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.