Fish-head curry was invented in Singapore

Fish-head curry isn't from Kerala, isn't from Tamil Nadu, isn't from anywhere in India. It's a Singapore Indian invention from the 1950s–60s. A Kerala-born cook named M. J. Gomez is widely credited with creating it at a small stall, marrying South Indian spices with the Chinese habit of cooking fish heads (Indians traditionally don't). Fish heads were cheap, the spices were the South Indian cook's birthright, and the result was a uniquely Singaporean dish that no city in India serves the same way. Muthu Veerappan opened his restaurant in 1969 and made his version the most famous. The dish now appears in Singapore tourism campaigns alongside chilli crab — fully naturalised.