Curry & Curry – Brilliant Curry Fish Head That’ll Leave You Gasping For More!

Whenever my family goes to a zi char stall for family dinner, a dish that we will usually order is curry fish head. The fish head may not be the meatiest part of the entire fish, but it is the most tender part, and when cooked well, is extremely flavourful. One of our favourite places for curry fish head is Curry & Curry, located along Hougang Street 21, just next to the huge Fairprice Finest. This zi char restaurant has been around for more than 6 years, and it recently underwent some renovation works last December to install air conditioning.

The ‘splitting’ process is fairly simple. Dad takes the eye and mouth, mom takes the fin area and I get the best part of the fish (in my opinion), the succulent, tender cheek meat. No fights and the whole fish gets devoured easily and neatly.

My team and I decided to have a team lunch at Curry & Curry, and we were blown away by the Curry Red Snapper Fish Head ($26). The curry fish head is served in a clay pot and when brought to our table, was still bubbling and piping hot. Accompanying the fish head were a few pieces of lady fingers, eggplant, tau pok and sliced onions, all soaking up the curry essence and flavour.

The red snapper was of an adequate size, good for a team of five. The tender meat acted as a great base to hold the rich curry sauce, which was the star of the whole dish. The thick and viscous curry was an explosion of flavours. Besides being hot and spicy, the sauce was sour with zing and had a slight, lingering sweetness. It was so flavourful that I could just have it with a bowl of white rice!

If you’re not a fan of fish head, the restaurant also offers curry fish tail, which I believe to be just as good.

Other than the curry fish head, we were told that the Prawn and Meat Roll ($9) as well as the homemade Special Muar Otah ($6) were also must-try items.

The prawn and meat roll, which is essentially a ngoh hiang, had a nice crispy exterior. I liked that the ngoh hiang had a strong garlicky aroma, which didn’t mask the five spice fragrance. However, I thought that the homemade otah resembled that of what you’d get from a packet in a supermarket. But I liked that there was a generous amount of fish meat studded within the otah.

We also tried the Dried Scallop Cabbage & Egg ($7), which we felt was overly salty and did not have any sweetness from the dried scallops. Another dish that we wouldn’t recommend would be the Hainanese Pork Chop ($7), which had well-seasoned pork chops in a very bland sauce.

Nevertheless, you can always count on an Egg Omelette ($7), which is essentially Furong Dan. The eggs were light, fluffy and had a good amount of vegetables embedded within like crunchy onions and minced prawns.

Although some of the zi char dishes at Curry & Curry may be subpar, the curry fish head here will always be an all-star to me. In fact, even as I’m writing this post, my mouth salivates at the thought of the creamy rich and spicy curry. I think I know where I will be having my family dinner this weekend!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

For more food videos, check out our official YouTube channel! You may also want to check out our article on Sum Kee Food, a popular zi char eatery or Changi Lorong 108 Fei Lao Seafood, which serves splendid hor fun!