SINGAPOREAN FISH CURRY

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Singaporean Fish Curry image

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

1/4 cup lemon juice (60 ml)
1/4 cup coconut vinegar (60 ml)
2 teaspoons cumin seeds
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
1 teaspoon salt
2 lbs white fish fillets (1 kg, should hold well together)
1/4 cup oil (60 ml)
1 large onion, chopped
3 large garlic cloves, minced
2 tablespoons grated fresh ginger
1 teaspoon black mustard seeds
1200 g chopped canned tomatoes (1.2kg /2 1/2 lbs)
2 small green chilies, deseeded and chopped
2 tablespoons palm sugar, grated (or brown sugar)
3 -4 tablespoons chopped fresh coriander

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

abnet abot
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This curry is a must-try for any seafood lover. It's packed with flavor and sure to please everyone at your table.


Elizabeth Morrison
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I'm definitely going to be making this curry again. It's a new favorite in my household.


Alaa Omar
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This curry is a great way to impress your guests. It's sure to be a hit!


hi my love
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I love how versatile this curry is. You can add any type of fish or vegetables that you like.


Paul Fernandez
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This curry is a bit time-consuming to make, but it's worth the effort. The flavors are amazing!


Muqeeb Ali
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I'm not a big fan of fish, but I really enjoyed this curry. The sauce was so flavorful and creamy.


Sayyed Myan Hussain
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This curry was a great way to use up some leftover fish. It was easy to make and very flavorful.


Dipto Paul
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I would definitely recommend this recipe to anyone who loves fish curry.


Md Amir Husen
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Overall, I thought this was a great recipe. The instructions were easy to follow, and the curry turned out delicious.


Mohammad Tubashat
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I found this curry to be a bit bland. I think it could have used more spices.


Lil edit
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This curry was a bit too spicy for my taste, but I still enjoyed it. Next time, I'll use less chili peppers.


Rashida Francis
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I love the addition of kaffir lime leaves in this curry. They really add a unique flavor.


Ibrar Sleem
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This is the best fish curry I've ever had! The spices are perfectly balanced, and the fish is cooked to perfection.


elizabeth madden
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I've made this curry several times now, and it's always a crowd-pleaser. The tamarind adds a nice sourness that balances out the richness of the coconut milk.


Halwa Khan
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This Singaporean fish curry was a hit with my family! The flavors were complex and delicious, and the fish was cooked perfectly. I especially loved the addition of coconut milk, which gave the curry a creamy and rich texture.


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