Best 2 Singaporean Fish Curry Recipes
Embark on a culinary journey to the vibrant streets of Singapore and discover the tantalizing flavors of Singaporean Fish Curry. This delectable dish is a symphony of aromatic spices, creamy coconut milk, and succulent fish, creating a harmonious balance of flavors that will tantalize your taste buds. Our collection of recipes offers a diverse range of variations, catering to different dietary preferences and culinary expertise. From the classic Nonya Fish Curry, bursting with bold flavors and a hint of tanginess, to the aromatic Fish Head Curry, renowned for its rich broth and tender fish head, each recipe promises a unique culinary experience. Whether you prefer the simplicity of the Assam Fish Curry, featuring a delightful sour and spicy broth, or the indulgent richness of the Katong Laksa, a Peranakan-style fish curry with a hint of sweetness, our comprehensive guide has something for every palate.
Let's cook with our recipes!
SINGAPOREAN FISH HEAD CURRY
My aunt introduced me to Singaporean cuisine. I got this recipe from a cook book I bought two years ago and have made it many times for a Sunday dinner before I moved to Canada. I didn't bring my book but I asked my sister to send me the recipe by e-mail.
Provided by Pinaygourmet 345142
Categories Asian
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Wash the fish head or fish steaks and pat dry. Keep aside.
- Heat oil in a wok or saucepan, add curry seeds mixture and ginger and stir fry over high heat for two to three minutes till the seeds pop.
- Cool slightly then pulse in a food processor to create the paste.
- In the same wok or sauce pan with the remaining oil, add garlic and stir fry till lightly browned.
- Add the curry paste and stir fry till fragrant and cooked.
- Add the onions and stir fry briefly for about one minute.
- Put in half of the coconut milk, bring to a boil, remember to keep stirring to avoid curdling.
- Add the fish, cook for 10 minutes before adding the remaining coconut milk and the tamarind juice.
- Add the tomatoes, red chilli, green chilli, curry leaves, salt and sugar.
- Simmer gently for about five to eight minutes or until the sauce is thickened to a desired consistency and the fish is cooked through.
- You may add more liquid if there is not enough gravy.
- Serve with steaming hot rice.
Nutrition Facts : Calories 554, Fat 30.1, SaturatedFat 10.5, Sodium 650.7, Carbohydrate 71.8, Fiber 20.5, Sugar 19.8, Protein 19.6
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
Tips:
- Choose the right fish: Firm-fleshed fish like red snapper, grouper, or sea bass work well in this curry.
- Use fresh ingredients: The fresher the ingredients, the better the curry will taste. This is especially true for the fish and the vegetables.
- Don't be afraid to adjust the spices: The amount of spices in this recipe can be adjusted to your taste. If you like it spicy, add more chili peppers. If you prefer a milder curry, use less.
- Serve with rice or naan: This curry is traditionally served with rice or naan bread. However, it can also be served with other sides like roti or vegetables.
- Make sure the fish is cooked through: Fish should be cooked to an internal temperature of 145 degrees Fahrenheit before serving.
Conclusion:
Singaporean fish curry is a delicious and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. Give this recipe a try and let me know what you think!
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