Best Fish Head Curry in PJ

This renowned food court is ever so convivial as choices and pocket-friendly prices go hand to hand to satiate voracious diners of all ages. Rated as nothing but spectacular, the curry fish head is among the best sellers here. This drool-worthy platter arrives at the table brimming with colours and flavours. Copious amount of Chinese cabbage, okras, brinjals, long beans and a handful of herbs share space with the crimson-red gravy and delicate piece of fish head. Subtly spiced, full of fragrance and fish that is fork-tender, curry fish head lovers are sure to bookmark this unassuming stall. 

Close to amazing is what we would rate the fish head curry at Ah Lye Curry Fish Head. Comparing to other Chinese-style versions of fish head curry, this one is definitely spicier. The gravy is thick and beautifully seasoned with spices that gives the dish a well-balanced aroma. Here at Ah Lye Curry Fish Head, they use large cuts of fish head that provides chewy skin, thicker fish lips and cheeks. Even though the portion of the dish are not super big including the aubergines, okras and tofu, but its delightful taste will make you forget the little flaws. And for some reason, this cuisine will remind you of the Nyonya-style curry.

Fish head curry is always about large portions, big bowls and such. However, at this small joint called Gerai Seong Kee, you can get a single serving of fish head curry which consists of a lavish portion. The curry itself contain garoupa head, tofu, long beans, and cabbage. Served in ceramic bowls, this dish features hints of spices such as turmeric and galangal that balances very well with a more aromatic spices like cumin, coriander, and fenugreek. And of course, no fish head curry is complete without a slight dash of tamarind to add some sourness into the dish.

Ah Hock Side Dishes is located in Restaurant Say Huat, a standard Malaysian kopitiam that offers an amazingly large array of cuisines. The curry fish head, being one of the popular stalls, offers a light and aromatic curry base that is cooked with milk instead of coconut cream. Filled with assorted vegetables and chunky fish head, the sauce has an addictive trait that simply keeps you wanting more. 

Have you ever tried Nyonya-styled fish head curry? At Tanjung Bungah Restaurant, you can spoil yourself with all the goodness of fish head curry cooked in the Nyonya style cuisine. Lemongrass, turmeric, torch ginger, shallots, and garlic are among the spices used to produce a thick curry gravy. Served in a hot claypot, long beans, lady fingers, round brinjals, cabbage and tofu are stuffed in the pot to add flavours and colours to the dish. Just like the usual fish head curry, Garoupa head is used for this one. Apparently, the restaurant added one little tiny ingredient to the curry in order to beautify the bowl and insert a beautiful aroma to it – mint leaves.

The fish head curry available at Curry Leaf Restaurant is a must-try. This delightful dish consists of a generous amount of okra and brinjals. Full of flavours, the curry is beautifully seasoned with spices but surprisingly not too spicy. The large portion of this dish is enough to feed 5 mouths. Large, tender portions of fish head is soaked into a flavourful, mouth-watering, tomato-based curry, with lots of softened, appetising veggies such as okra, aubergine and tomatoes nuzzled alongside the fish. Perfect for family dinners or friends reunion.

What once started as a bare basics stall in Brickfields back in 1969, today is an imposing and elegant establishment at Oasis Ara Damansara. Embellished with exposed brick walls, buoyant colours and posh ornaments, the interior definitely sidesteps from other Indian restaurants out there. The menu comprises a medley of North and South Indian dishes, therefore be spoilt with choices but never leave without trying out their signature curry fish head. Generously portioned, the curry is loaded with eggplants, okras, long beans and a huge portion of fresh fish head. The balance of flavours are spot-on and the fish flakes off the bone with ease, definitely worth ordering extra rice to mop the bowl of spicy goodness clean. Also, a list of wines just notch the flavours a degree further. 

Garoupa and red snappers are usual suspects for curry fish head, but Frisson Coffee Bar has brought this dish a whole new level by introducing salmon into the scene. If you find that to be off the beaten track, there is more to come. How about devouring the fiery dish amidst a chic and hipster backdrop? Unlike other contenders in the list, this cafe certainly begs to differ, in a good way. Served piping hot, the salmon head is crammed in the bowl with assorted vegetables and paired with mounds of turmeric rice. The dish certainly tastes as good as it looks and the portion is pretty generous, meant to be shared between two to three persons. Another rule to live by is storing some space for desserts and wash down the heat with a glass of iced coffee. 

Fish head curry catered at F4 Fish Head Curry Restaurant is served in a big curved metal pot. The texture of the curry is not concentrated and the spiciness is milder compared to the usual ones. It tastes slightly sweet possibly due to the generous amount of coconut milk used in the gravy. Here comes the most important part of the dish – the fish. The fish head has a tender and smooth meat which proves that they are using fresh fishes. The pot is packed with long beans, lady fingers, tofu puffs, and cabbage. Cooked until soft, the veggies have completely absorbed the strong essences of the curry. Now you just need a plate of warm rice and indulge yourself with one of the recommended fish head curries in PJ.