Singaporean Fish Curry
Dive into the bold and aromatic flavors of Singaporean Fish Curry, a tantalizing dish that perfectly blends Southeast Asian spices with creamy coconut milk and tender fish fillets. This curry features a fragrant medley of curry leaves, turmeric, and tamarind paste, creating a rich, tangy, and slightly spicy base that harmonizes beautifully with the sweetness of coconut milk. Packed with vibrant vegetables like okra and carrots, this one-pot wonder is both hearty and wholesome. Garnished with fresh cilantro and optional red chili slices, it’s a feast for the senses. Serve this irresistible curry with steamed jasmine rice or crusty bread for a soul-warming meal that transports you straight to the streets of Singapore. Perfect for weeknight dinners or special occasions, this dish is a celebration of bold flavors and comforting textures.
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Recipe Information
Ingredients
- 500 grams Fish fillets (firm white fish like snapper or cod)
- 3 tablespoons Cooking oil
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 10 Fresh curry leaves
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 medium Tomatoes, diced
- 400 milliliters Coconut milk
- 1 tablespoon Tamarind paste
- 250 milliliters Water
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 medium Carrots, sliced
- 8 Okra, trimmed and cut into 2-inch pieces
- 1 Red chili pepper, sliced for garnish (optional)
- 2 tablespoons Fresh cilantro, chopped for garnish
Instructions
1. Prepare the fish fillets by rinsing them under cold water, patting them dry, and cutting into large chunks. Set aside.
2. Heat the cooking oil in a large pan or wok over medium heat.
3. Add the chopped onion, garlic, and grated ginger to the pan, cooking until fragrant and the onion is soft, about 5 minutes.
4. Add the fresh curry leaves, turmeric, ground coriander, ground cumin, and chili powder. Stir well to create a fragrant spice base.
5. Stir in the diced tomatoes and cook until they break down and form a thick sauce, about 8-10 minutes.
6. Reduce the heat to low and pour in the coconut milk, tamarind paste, and water. Mix well to combine.
7. Add the salt, sugar, sliced carrots, and okra. Simmer gently for 10-15 minutes or until the vegetables are tender.
8. Gently place the fish pieces into the curry, ensuring they are submerged in the sauce. Simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
9. Taste and adjust seasoning if necessary, adding more salt or sugar to achieve your preferred balance of flavors.
10. Remove the curry from heat and garnish with sliced red chili pepper and fresh cilantro.
11. Serve hot with steamed jasmine rice or crusty bread, and enjoy your Singaporean Fish Curry!
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2952 mg | 128% | |
| Total Carbohydrate | 165.3 g | 60% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 72.2 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 1385 mg | 107% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5772 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
