Sami's Curry — Review by Bon Appetit

The Dishes

The star of the meal is undoubtedly the fish head curry, served in a clay pot that's still bubbling from the intense heat. The fish head itself is angoli, or white snapper, featuring multiple distinct textures throughout - the upper lip, bottom jaw, cheek, and gill area each provide different mouthfeel and flavor profiles. The curry itself is described as relatively thin, almost soup-like, with the ability to be sipped directly. The gravy carries the accumulated flavor from fish heads cooked throughout the day, creating an intensely fishy, aromatic broth. The first taste registers as pepper, tomato, and eggplant notes, slowly building with warmth and grounding spices like coriander and turmeric, with a moderate spice level around two to three out of five.

The banana leaf meal comes with biryani rice perfumed by the natural aromas released from the heated banana leaf itself. Included are a bright yellow dal with mustard seeds and cumin, a white pumpkin vegetable called bottle gourd, masala chicken, and sambal prawn. The prawn is described as delightfully miso-forward and exceptional. Every component demonstrates meticulous preparation and careful seasoning.

The Experience

The restaurant operates with a simple format where diners start with a banana leaf and can build their meal from buffet-style curries and sides, or order special items like fish head curry made to order from the kitchen. The kitchen features gigantic vats of slowly simmering curry, a testament to the volume they serve - approximately 100 fish head curries on regular days and up to 200 on weekends. The atmosphere captures the essence of traditional Indian dining in Singapore, with generations of expertise visible in every step of preparation. The clay pots are placed over extremely hot flames, causing the gravy to bubble and caramelize against the edges, adding smoky depth to the final dish.

Value and Pricing

While specific prices are not mentioned in the transcript, the portion sizes appear generous and the quality is exceptional for a restaurant that has maintained its reputation since 1963. The combination of protein options and extensive accompaniments represents solid value for the level of craftsmanship involved.

Notable Moments

The biggest pots I've ever seen in my life. Gigantic flavor slowly simmering away.

There's this wonderful thing that happens whenever you're eating warm food on top of banana leaf. And there's a reason for this. The banana leaf, one side is waxy, the other side is matte.

From the back all the way to the front, you get so many different textures of fish. You would be doing the fish a disservice if you were to just break all of this up, put everything in your mouth, and just spit out the bones.

There are some meals that you eat that you just don't stop thinking about them because as full as you are, you just want to continue to navigate the adventure of deliciousness.

The Verdict

Sami's Curry represents a must-visit destination in Singapore for anyone interested in authentic Indian cuisine and the legendary fish head curry. The restaurant is best for curious and adventurous diners willing to explore different textures and cuts, rather than those seeking comfort in familiar proteins. The experience showcases why Indian food is one of the core arteries of Singapore's culture and cuisine, with every element from the curry base to the final plating demonstrating generations of culinary expertise and attention to detail.