Fish Curry
Fish curry is a common dish in Singapore and Malaysia. Often cooked with the fish head or fish meat, the former version being the preferred dish and one that is more famous in Singapore.
I cook mine in 15 minutes, and seldom have to grind the ingredients as I just chop the aromatics to small pieces rather than activating the food processor. I just don’t like the washing up.
The preferred fish meat includes the firmer white fish like mackerel, king fish and batang. Red emperor is also good. But if you are going for the fish head curry, I love ang ko li or red snapper!
The veggies are prized when cooked in this curry. Always not enough. One dish is all we need to eat with rice as a meal.
Resipi
Fish Curry
- Sediakan
- 0 min
- Masak
- 0 min
- Jumlah
- 0 min
- Hidangan
- 0
Bahan-bahan
- 1 kgfish meat with bones or fish head or, 750g fish meat, skin on
- 5 Tbspcooking oil
- 1/2 cupcoconut creme
- As much as you like Okra or lady's fingers
- 2large tomatoes, quartered
Spices
- 1 tspturmeric
- 1 tspchili powder
- 1 tspcumin seeds
- 1 tspfennel seeds
- 1 tspmustard seeds
- 1 tspcurry powder for seafood
Aromatics
- 5 clovesof garlic, minced
- 1large onion or shallots, sliced thinly
- 1Thumbsize ginger, shredded or finely chopped
Cara
- 01Season the fish with salt and pepper just before adding it to the hot oil, skin side down.
- 02Remove the fish from the oil when the skin is lightly browned.
- 03Add the aromatics to the hot oil and when the onion is yellow, add some salt and the spices.
- 04When the mustard seeds start to pop, add the okra.
- 05When the okra is cooked (about 5 minutes), add the tomatoes.
- 06Add the fish and once the fish is cooked, add the tomatoes and then the coconut creme.
- 07Dish out and serve immediately with steamed rice.