By Shikin Louis
KUCHING, March 9: In the heart of Saradise, a new eatery is making waves with its rich and flavourful fish head curry, crafted from a 76-year-old secret recipe.
Nounoush Fish Head Curry, helmed by seasoned chef Morteza Seyedahmadian—better known as Mori—has quickly become a favourite among locals and food enthusiasts.
With a recipe dating back to 1946, inherited from his business partner Anwar’s grandmother, Iysa Bee, the dish is steeped in heritage and tradition.
Anwar, a third-generation custodian of this Indian Muslim delicacy, passed the treasured recipe to Mori, who mastered it in just one day—an achievement made possible by his two decades of culinary expertise.
A recipe that stands the test of time
Unlike typical curries that can be prepared in under an hour, Nounoush’s signature fish head curry requires a meticulous three-hour process involving five layers of cooking.
“The first step alone—tumis (sautéing)—takes an hour to ensure the rempah (spice blend) reaches its full depth of flavour,” Mori said in an interview with DayakDaily recently.
The slow-cooking process allows the ingredients to blend seamlessly, creating a curry that customers have described as “better than Kuala Lumpur’s.”
“Customers from Kuala Lumpur, who are used to high standards of fish head curry, tell us that ours is even better,” Mori shared proudly.
“This is not just a dish—it’s a legacy, and we honour it by keeping the recipe exactly as it was.”
A growing fan base
Since its opening on January 24, 2025, Nounoush Fish Head Curry has served over 600 customers, many of whom have become regulars.
Mori attributes this rapid success to word-of-mouth recommendations and the use of fresh, high-quality ingredients.
“We don’t rely on heavy advertising. One customer eats, tells a friend, and soon their whole family comes—that’s how we grow,” he said, adding that social media also plays a major role.
The eatery specialises in a variety of sea fish, including mancong (threadfin salmon), siakap (seabass), jenahak (snapper), ikan merah (red snapper), and senangin (king threadfin).
While they initially offered freshwater fish like red tilapia, customer preferences leaned heavily toward sea fish for its naturally sweet and tender texture.
The fish head curry is priced based on the type of fish and its weight. On average, the fish costs RM6 to RM7 per 100 grams, with a one-kilogram fish head ranging from RM70 to RM75.
One of the rarest and most premium options is the mancong fish, known for its tender, delicate meat. It is priced at RM9 to RM10 per 100 grams, making a one-kilogram portion about RM100—a significant difference compared to over RM200 in Kuala Lumpur.
More than just curry
Beyond its famed fish head curry, Nounoush also serves an in-house creation: asam pedas. Unlike the curry, this dish was developed by Mori and his team but has quickly gained a following for its bold and tangy flavours.
The menu also features prawns prepared in curry, asam pedas, or masak garam, offering seafood lovers a variety of mouthwatering options.
Diners can also enjoy Indian-spiced fried chicken, calamari, fried soft-shell crab, midin with belacan or garlic, and ketam bakau masak kari pekat (mud crab cooked in thick curry), among other flavourful dishes.
From Iran to Kuching: A Chef’s journey
Originally from Tehran, Iran, Mori came to Malaysia in 2011 for a short visit but fell in love with Kuching’s charm.
He pursued studies in graphic design at Lim Kok Wing University, eventually marrying a local Iban woman and settling down.
Over the years, he explored various ventures—including opening Kuching’s first shawarma stall—before fully dedicating himself to his passion for cooking.
Despite his Iranian roots, Mori chose to embrace and promote Malaysian cuisine.
When asked why he doesn’t serve Iranian food, he explained that sourcing authentic ingredients locally is challenging.
“That idea has crossed my mind many times. We tried it once a long time ago, but the ingredients are very hard to find in Kuching. Importing from Kuala Lumpur is also costly, leaving no profit margin for us to serve Iranian food here.
“It’s actually a great opportunity because there’s no Iranian food in Kuching, and the taste is amazing. But since the ingredients are so difficult to source, we decided not to go ahead with it,” he pointed out.
What’s in a name?
The restaurant’s unique name, Nounoush, holds a sentimental story. It is derived from Mori’s seven-year-old son’s nickname.
The decision to name the shop after him came from an unforgettable moment when the child, for the first time, chose to stay overnight at Anwar’s house.
“Actually, this was my partner’s idea. My son had never been allowed to stay at anyone’s house, but one night, he wanted to stay at my partner’s place. I said no, but he was very sad and upset.
“In the end, we let him stay—it was the first time in his life staying at someone else’s house. From that day on, my partner decided to name the shop Nounoush,” Mori elaborated.
A future of expansion
With demand growing rapidly, Mori has ambitious plans for expansion. According to him, customers from areas like Batu Kawa and Petra Jaya frequently request additional outlets closer to home.
Looking ahead, Mori envisions Nounoush growing into a chain of 10 or more branches within the next five years.
“For now, we are focused on perfecting what we do in our first location. But expansion is definitely in our future,” he shared.
As Ramadan approaches, the eatery is already receiving reservations for buka puasa/iftar meals.
While Mori remains humble in his expectations, he hopes for continued blessings and success.
Nounoush Fish Head Curry operates daily from 11am to 9pm, except Mondays.
With its deep-rooted heritage, dedication to quality, and an ever-growing customer base, it’s poised to become a household name in Kuching’s culinary scene. – DayakDaily
