SINGAPOREAN FISH CURRY
I served this delicious curry at my 30th birthday. You can use any white fish fillets that keep their shape well. I used economic frozen fish. This recipe will yield a lot of sauce :), so serve over basmati rice. You'll find coconut vinegar in Asian stores. You will need to marinate the fish for at least 30 minutes. It is included in the cooking time. This curry freezes well, but you will have to use fresh fish then.
Provided by tigerduck
Categories Curries
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Mix all ingredients for the marinade in a bowl.
- Check if all bones are removed from the fish fillets. If not, use a pair of tweezers.
- Cut the fish into 1x4 inches pieces (2.5x10cm) and marinate for 30 minutes at room temperature or longer in the fridge.
- Heat a wok on high temperature, put in oil. Reduce heat to the lowest temperature and add chopped onion, garlic and mustard seeds. Cook on very low heat for 5 minutes or more, stirring frequently.
- Add fish fillets, marinade, tomatoes, chillies, and palm sugar (or brown sugar). Add a lid and cook for 10-15 minutes. Fish is cooked if it can easily be parted with a fork.
- Serve over basmati rice and sprinkle with the fresh coriander.
Nutrition Facts : Calories 296.2, Fat 11.8, SaturatedFat 1.6, Cholesterol 101.6, Sodium 787.2, Carbohydrate 18.4, Fiber 3, Sugar 11.2, Protein 30.4
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Nishan Islam
[email protected]This recipe is a waste of time and ingredients. I would not recommend it to anyone.
SIBLINGS ANGEL
[email protected]I'm not sure what I did wrong, but the curry turned out watery and the fish was mushy.
Daniel Adjei Wadie
[email protected]The fish was overcooked and the curry was too spicy.
Ubaid Marwat
[email protected]I followed the recipe exactly and the curry turned out bland. I had to add more spices to make it flavorful.
Geraldine Atams
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The curry is so rich and flavorful, and the fish is always cooked perfectly.
Black Shadow
[email protected]I was a bit hesitant to try this recipe because I'm not a fan of spicy food, but I'm so glad I did! The curry was flavorful and not too spicy.
Shannon Kelly
[email protected]This recipe was easy to follow and the curry turned out amazing! I will definitely be making this again.
miled grege
[email protected]I'm not usually a fan of fish curry, but this recipe changed my mind. The curry was creamy and flavorful, and the fish was flaky and cooked to perfection.
Luiza Osmanova
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the rich and flavorful curry.
Chukwuka Noble
[email protected]This Singaporean fish curry recipe was absolutely delicious! The flavors were well-balanced and the fish was cooked perfectly. I followed the recipe exactly and it turned out great.