Curry Fish Head @ Stall 54 Cedar Point Food Court.

When it comes to curry fish head, everyone seems to have their own take on it and I don't blame them. Some like it a tad sour, others like it with more curry taste, etc.

Fish head today isn't cheap anymore. Back in the old days, fish heads were often discarded by restauranteurs and for some, they decided to take those pieces of unwanted fish to make a meal out of it. It is widely believed that the origin of Fish Head curry came from the Indians who emigrated to Singapore and Malaysia from Kerala, where they have a bad habit of adding thick coconut milk to whatever they cooked. So Fish Head curry without coconut milk isn't really curry fish head.

Fast forward to the present time, the Indians no longer dominate the Fish Head curry business as the Chinese have decided to tap this viable delicacy.

Cable TV food host, Anthony Bourdain has been known to come round these parts just for the fish head curry. But I am never sure of which variety he likes. I know it has to be spicy and this is probably one thing that owners of Stall 54 won't be on his list.

First, it is a descriptive stall, which reads in Chinese and Malay to mean Fish Head Curry and Yong Tau Fu. The part of the Yong Tau Fu or stuffed bean curd and vegetables is a bit of a error as they don't do the last one. Instead, they focus on the Fish Head curry which happens to be their signature dish.

The spicy ingredient that is to be the hot Chili peppers is probably far too mild to burn your lips with. It is actually very tourist friendly as the sting is almost non existent. What makes it a real hit is the thick gravy that comes with it, and this is what makes it mouthwatering.

Copious amounts of coconut milk is added to blunt any chili stings and the rich gravy is almost broth like as the taste of the fish can be savored with every spoonful.

But a word of warning. Those unaccustomed to taking coconut milk will have trouble later. It varies from person to person so this is aptly a killer dish, which can send you to the toilet within hours if the ingredient doesn't agree with you. For others like me, it is a real treat.

Eaten with rice, it is such an easy fish to fall in love with. The tofu puffs, eggplant and okra gives the dish more texture, and I have never seen a morsel left untouched once the dish is done. Price wise, this isn't cheap though and if you are eating as a family, be prepared to pay up to US$3 per person for this one pot meal but you have a choice of adding both fish fillets or fish head to the pot before it is cooked. The stall is open for lunch and up to dinner throughout the week.

Curry Fish Head @ Stall 54 Cedar Point, Johor Bahru.