Million Dollar Fish Head Battle

Here is a Singapore success story born out of a simple idea. In the early 1950s, an Indian cook in Singapore came up with the idea to use fish heads that were not eaten but usually thrown away . His idea to cook fish heads has created what is now famously known as the Indian fish head curry. Despite the name, you'll be surprised to know that it is not an Indian but regional creation using Indian spices and flavour. It seems, in India they do not eat fish heads as a meal in the same manner they do here.

The "Banana leaf Apolo" in Little India which is the Indian cultural district in Singapore has the fish head curry as it's premier dish. It is not only an irresistable moderately spicy dish for locals here, but also a must-stop point for tourists to saviour this dish. True to it's name, food is served on a big green leaf and rice and veggies are scooped onto it, the waiters don't even need to wash the plates. But the majestic fish head comes in a big bowl, it's eyes and meat shining bright.

According to this article the battle to woo fish head curry customers in Little India has become spicier among the few competitors serving this famous dish. The owner of Apolo Mr. Chellapan is opening another posch outlet after giving his existing flagship 'banana leaf apolo' a two million dollar renovation revamp.

FOR a man who used to make a measly one dollar a month, Mr S Chellappan has come a long way.

As a young boy from Tamil Nadu, India, he initially worked, without pay, as an odd-job labourer at a boarding house.

'I worked in exchange for my meals and lodging. I got a dollar each month as tips for cleaning the place. ' he said.

This is an amazing rags-to-riches story, not only creating a world class brand "the banana leaf apolo" but in the process lifting the once discarded fish head to the front lines of the food industry here. All this out of a simple idea and a lot of hard work.