咖哩坊的招牌咖哩鱼头是绝对含有浓郁印度与马来西亚风味洋溢的佳肴，通常以一大块红鲷鱼头为主料，先用小葱和蒜头爆香，再用浓稠的咖哩浆汁与有机豆浆焖煮鱼头。鲜嫩的鱼头加上香辣的咖哩汤，辣中带甜、香味浓郁、辛辣够劲。然而，辣虽辣，却异常顺口，其中还跳跃着赤道阳光般亮晃晃的多重香料滋味。用上等香米或面包淋上汤汁送入口中，只觉口感饱满，令你五脏六腑仿佛跟着味蕾一起震慑醒觉过来，真是既刺激又满足！
TCP’s signature Curry Fish Head is best known for its fusion of authentic flavours of India and Malaysia . Using the head of the red snapper as the main ingredient, the shallots and garlic are first sautéed to release their natural aromas followed by our secret blend of curry spices. Premium organic soya milk is next added and the fish head is then simmered slowly to perfection. An assortment of lady’s fingers, brinjals, long beans, red onions and tomatoes are added into the creamy broth for a tinge of natural sweetness. Served with fragrant jasmine rice or bread, this mouth-watering healthy dish is a must-eat at TCP.
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