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. 

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.