It's been a while since I had Fish Head Curry and so I headed off to one of the many joints in and around KL/PJ. There are different versions of how Fish Head Curry should be cooked, there's the Malay version which is aromatic with chilli, coconut milk and curry sauce, the Indian version is yummyliciously full of spices with their distinct flavor while the Chinese version just put everything in....There's also the Nyonya version that gives the assam flavor and thick curry gravy.
I headed off to try the Chinese version at Ah Lye Curry Fish Head located at Subang Jaya in PJ. I was there for lunch but surprisingly the restaurant was not full (though they had good reviews) but the take away was rather busy.
Front of the restaurant with plenty of parking
When I arrive at mid noon, I was the only other table but slowly a few more tables were filled by around 1 pm.
Too early??
I ordered the Fish Head curry and a veg. The Fish Head did not come whole but was cut in to smaller pieces. The owner told us he used grouper fish head, but I would have preferred the Red Snapper, a rather firm and full of flesh type fish. I also prefer my fish head served intact rather than cut in to several pieces, that way I know I get the full fish head😋😋😋
The curry gravy was thick, you can taste the flavor as well as the curry spices but somehow lacked the spiciness..... the kind that makes you sweat all over!!!!😁😁😁😁 The fish meat was firm and fresh, cooked to satisfaction. However my curry came with an overload of brinjals but not enough ladies fingers. The veg was cooked well and had some crunch in it, just the way I like it
Overall, the price is slightly above average for a small portion of curry fish head, the price for the vegetables dish was, however, on the high side. I would say it was a satisfying lunch but I will try the other versions another day.
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