Their fragrant starch-free curry gravy features a plethora of spices and makes your palate dance with its lovely assam note. Scattered freshly-cut green chilli padi add a burst of aromatic heat. The only type of fish used here is the "ang gor li" or sea bream and are bought the same morning for optimal freshness. I prefer to order the fish tail when it's available (the one pictured cost $22) because I find it easier to enjoy the chunks of fish meat. Rajah's Curry started in 1972 and I began frequenting the stall when it moved to Jalan Tua Kong, before tracking them down when they moved here to the junction of Still Road and Joo Chiat Place. The friendly elderly couple who owns the business is very proud that there is zero MSG, coconut cream and coconut milk in their dishes. I find it all the more impressive considering how delicious their food is.

Lina Peck Cool! :)